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Mexican Quinoa Salad
Mexican Quinoa Salad

Mexican Quinoa Salad

Portions 6
Preparation Time
Cooking Time


1/2 bag Arctic Gardens super sweet corn

1/2 bag Arctic Gardens vegetable for spaghetti or spaghettini

1/2 cup (125 ml) canola oil

1/3 cup (80 ml) lime juice

1 to 2 tbsp (15 to 30 ml) fajitas or taco seasoning

1 can black beans, 19 oz (540 ml), rinsed and drained

1 avocado, diced

1/2 cup (125 ml) freshly chopped cilantro

4 cups (1 litre) cooked quinoa, cooled

Salt and freshly ground pepper


  1. In a large pot, bring salted water to a boil and cook vegetables for 2 minutes.
  2. Drain into a colander and rinse under cold water to cool down completely. 
  3. In a large mixing bowl, mix oil with lime juice and seasoning.
  4. Add cooled vegetables, beans, avocado and cilantro. Mix well.
  5. Incorporate quinoa and season to taste. Correct the fajita seasoning to taste and serve. 



Nutrition Facts (per serving):

Calories: 470

Protein:  13 g

Fat:    27 g

Carbohydrate:  50 g

Fibre:   14 g

Sodium: 395 mg



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