Aztec Salad

Aztec Salad

Servings 2


  • 75g quinoa
  • ½ cup frozen corn
  • 150g green beans, cut into 3cm lengths
  • ½ beetroot, grated
  • ½ carrot, grated
  • 50g baby spinach or kale leaves
  • ¼ avocado, diced
  • 1 Tbsp pumpkin seeds


  • Juice of ½ lemon
  • ½ tsp mustard
  • 1 tsp vinegar


  • Bring a pot of hot salted water to the boil.
  • Prep & cook salad. Add quinoa to pot of boiling water and cook for 12 minutes. After 12 minutes, add corn and beans and cook a further 3 minutes, until quinoa and veggies are tender. Drain well.
  • Make dressing. Combine dressing ingredients in a large bowl with 1/2 tsp extra-virgin olive oil and 1/2 tsp salt.
  • Finish salad. Add all salad ingredients to bowl with dressing, toss to combine and season to taste.
  • Serve topped with your favourite protein (e.g. haloumi or pan-fried chicken).


Nutritional Info (per serve)
Energy (kJ): 1154
Energy (Cal): 276
Carbohydrate (g): 33.0
Protein (g): 9.7
Fat (g): 9.9
Saturated Fat (g): 1.3
Sugars (g): 5.9
Calories: 276kcal
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