Quick & Easy

Mexican Quinoa Salad


Enjoy this Mexican style chicken and quinoa salad with super sweet corn kernels!

Prep time:15 mins

Cook time:10 mins

Serves: 2


  • ½ cup black quinoa
  • 1 teaspoon Mexican seasoning
  • 200g chicken fillet, cut in half horizontally
  • 1 tablespoon oil
  • ¼ red onion, thinly sliced
  • ½ small red capsicum, cut into julienne strips
  • 125g can Edgell Super Sweet Corn Kernels, drained
  • ½ cup fresh coriander leaves, plus extra, for garnish
  • ¼ teaspoon smoked paprika
  • Lime cheeks, for serving


Step 1

Cook quinoa following packet directions. Drain well and allow to cool.

Step 2

Meanwhile, sprinkle Mexican seasoning over chicken pieces to evenly coat. Heat oil in a non stick frypan over medium heat. Cook chicken for 5 minutes on both sides or until cooked through. Remove from pan and cut into thin slices.

Step 3

Combine quinoa, chicken, onion, capsicum, Edgell Corn Kernels and coriander. Lightly sprinkle with paprika and serve with lime. Garnish with extra coriander.

Tasty Tip!

Any colour of quinoa may be used in this recipe.

User rating:
  • 5

Featured in this recipe

  • Super Sweet Corn Kernels  Multipack 125g

    Super Sweet Corn Kernels Multipack 125g

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