Healthy And Fresh Mexican Madness

No matter what country you're in, Mexican food is a versatile and quick way to have a delicious meal. Try out some of these fresh spins on a few favourites! 

Mexican Quinoa Salad with Orange Lime Dressing (recipe from Minimalist Baker)

The benefits of quinoa (KEEN-wah) are as numerous as it’s pronunciations. It’s a grain that is gluten-free, a complete protein, has lots of fiber, iron, magnesium, folate, and more!

Tip: If you have time, soak over-night and rinse well before cooking.

Ingredients (serves 3)

 Salad:

  • 5-6 cups mixed greens

  • 1 cup cooked quinoa (half a cup uncooked)

  • ½ cup canned sweet corn

  • 1 cup cooked black beans (seasoned with salt, cumin, chili and garlic powder)

  • ¼ cup cooked red onion diced

  • 1 medium orange (segmented)

  • ½ ripe avocado chopped

  • ¼ cup fresh cilantro chopped

Dressing:

  • ½ ripe avocado

  • 1 large lime juiced

  • 3 tbsp orange juice

  • 1-2 tsp sweetener of choice

  • 1-2 tsp hot sauce

  • ¼ tsp cumin powder

  • 1/8 tsp chili powder

  • Pinch of salt and pepper

  • 1 tbsp fresh minced cilantro

  • 3-4 tbsp olive oil

Method:

  1. Cook ½ cup of quinoa with a cup of water. Once boiling reduce to a simmer, cover and cook on low for 15-20 minutes.

  2. Prepare salad by chopping vegetables, segmenting orange, and warming black beans with the spices.

  3. Prepare dressing by adding all ingredients to a blender and blend until smooth and creamy.

  4. Serve with dressing on top or on the side with fresh lime juice and tortilla chips.

Fresh Black Bean Salad Recipe (recipe from Cookie and Kate)

You can make this the night before for a healthy yummy lunch. Use this salad in so many different ways! It’s great as a burrito filling, in lettuce wraps, over nachos, or with rice.

Ingredients (serves 4):

  • 3 cans of black beans rinsed

  • 1 cup of canned corn drained and rinsed (or frozen)

  • 1 red capsicum chopped

  • 1 cup quartered cherry tomatoes

  • 1 small red onion chopped

  • ½ cup fresh cilantro chopped

  • 1 medium jalapeno deseeded and chopped

  • ½ tsp lime zest

  • 1 lime juiced

  • ¼ cup olive oil

  • ¼ cup white wine vinegar

  • ½ tsp chili powder

  • ½ tsp cumin powder

  • ½ tsp salt

Method:

  1. In a large bowl, combine all ingredients and toss to combine.

  2. Taste and adjust ingredients as necessary.

  3. Cover and put in fridge for at least 2 hours or overnight—flavours will combine and come alive during this time!

Roasted Veggie Tacos with Kiwi Salsa (recipe adapted from BBC Good Food)

Are you a fan of fruit in salsa? You should be! Try this quirky take on mango salsa—with kiwifruit instead!

Ingredients (serves 2):

  • 175g pack of baby corn

  • 1 large red onion sliced

  • 1 red capsicum roughly chopped

  • ½ tsp cumin seeds (or powder)

  • 2 tsp olive oil

  • 1 large rip kiwi, halved lengthways

  • 1 large tomato, halved

  • 1 large garlic clove

  • Handful of fresh coriander chopped

  • ½ tsp smoked paprika

  • 1 cup finely shredded red cabbage

  • Wholemeal or corn tortillas

Method:

  1. Heat oven to 200C/220C.

  2. Toss the corn, red onion and capsicum around in a roasting tin with cumin seeds and oil. Push to the side and add the kiwi and tomato.

  3. After 20 minutes, remove the tomato and kiwi from the roasting tin and put the veggies back in the oven.

  4. Scoop the kiwi filling (leaving skin behind) into a bowl with the tomato, garlic, half of the coriander and paprika. Blitz this with a hand blender (or put into food processor).

  5. Spread salsa onto tortilla, top with cabbage and roast veg and some more coriander.

  6. Enjoy with more salsa and creamy avocado.

Arriba! (Let's go!)