What I would do for a plate of loaded nachos and a pitcher of strawberry margaritas for lunch on Friday… alas, while that is quite an inappropriate thought at the moment (with these burgeoning love handles), I have a healthier answer to these cravings!

This Mexican salad has cooked quinoa as a high protein filler, with all the usual Mexican fixings and a lovely tangy and spicy lemon coriander dressing. For the crunch nacho factor, throw in some tortilla chips on top!

Check out the video below:

The Recipe


  • Dressing:
  • ½ cup Coriander
  • 1 Jalapeno
  • 2 Garlic Cloves
  • 2 tbsp Yogurt
  • Pinch of Salt
  • 2 tbsp Lemon Juice
  • 2 tbsp Olive Oil
  • Pinch of Taco Seasoning
  • Salad:
  • Purple Cabbage
  • 1 cup Cooked Quinoa
  • 1 cup Boiled Corn
  • 1 cup Tomato, chopped
  • 1 cup Cucumber, chopped
  • Tortilla Chips


  • 1. For the dressing, take coriander, chop it and place it in a blender.
  • 2. Chop fresh jalapenos, garlic cloves, yogurt, salt, lemon juice, olive oil and taco seasoning. Blend it all nicely together.
  • 3. To prepare the remaining of the salad, add shredded purple cabbage, cooked quinoa and boiled corn.
  • 4. Then add chopped tomato, chopped cucumber, tortilla chips and jalapenos.
  • 5. Drizzle some of the dressing from the top of the salad ingredients.
  • 6. Shred some cheddar cheese in the salad bowl.
  • 7. Ready to Serve.

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.