Taco Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the quinoa and corn

Step 2

· If you're using uncooked quinoa and a fresh corn cob, put the steamer pan or saucepan over a high heat.

Step 3

Add the quinoa and pour over plenty of bolling water - Place the steamer or colander on top.

Step 4

Add the corn cob, cover and cook for 15 minutes.

Step 5

Remove both from the heat, drain the quinoa and cut the corn kernels from the cob, then place both in separate mixing bowls

Step 6

- If using pre-cooked quinoa, heat through according to the packet instructions and place in a mixing bowl.

Step 7

If using tinned corn, simply drain and place in a mixing bowl

Step 8

Season the quinoa .

Step 9

While the quinoa is still warm, season it well with salt.

Step 10

Squeeze in the juice of the lime half and stir through

Step 11

Divide between serving bowls and set aside

Step 12

Prepare the salad .

Step 13

Drain the black beans, add them to the corn and mix lightly.

Step 14

If using fresh mango, trim and cut into chunks.

Step 15

Roughly chop the coriander and halve the lime.

Step 16

Add the mango.

Step 17

coriander, the juice of the lime and a pinch of salt to the blender and pulse until smooth.

Step 18

Add a tablespoon of the mango dressing to the beans and stir through

Step 19

• Transfer the rest of the dressing to a small bowl - Rinse out the blender

Step 20

Prep the rest of the veg and the salsa - Peel and grate the carrot

Step 21

Into a bowl.

Step 22

Add the sesame oil and seeds and mix .

Step 23

Shred the cabbage, put it in a bowl and dress it with the juice of the lime half and some salt.

Step 24

Add all the salsa ingredients, including the zest and Juice of the lime, to the blender

Step 25

Blitz until smooth.

Step 26

Deseed and slice the peppers and avocado .

Step 27

Finely slice the red chilli

Step 28

Assemble the bowls

Step 29

Working in a circle on top of the quinoa base, pile each salad element into the bowls, finishing with handfuls of tortilla chips, spoonfuls of the reserved mango dressing and a dollop of the coriander-stalk salsa in the middle of each bowl - Top with the chopped chilll and some coriander leaves - Cut the lime into wedges and serve alongside