Salad Recipes

Peruvian toasted sweetcorn, avocado & quinoa salad

Try this vegetarian salad with protein-packed quinoa and protective carotenoids, a healthy choice for lunch or dinner

Ingredients

• 75g uncooked quinoa
• 140g frozen sweetcorn
• 1 tbsp extra-virgin olive oil
• 75g cherry tomatoes, quartered
• 1 small pack coriander, leaves roughly chopped
• 2 spring onions, trimmed and finely sliced
• finely grated zest and juice 1 lime
• 1/2 long red chilli, finely chopped (deseeded if you don’t like it too hot)
• 1 ripe but firm avocado
• 25g mixed nuts, such as brazils, almonds, hazelnuts, pecans and walnuts

Directions

• STEP 1

  Half fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve then add to the water, stir well and simmer for about 12 mins or until just tender.

• STEP 2

  While the quinoa is cooking, put the sweetcorn in a dry frying pan and place over a medium-high heat. Cook for 5-6 mins, turning every now and then until lightly toasted. Set aside.

• STEP 3

  Rinse the cooked quinoa in a sieve under cold water, then press hard with a ladle or serving spoon to remove as much of the excess water as possible.

• STEP 4

  Tip the quinoa into a bowl and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chilli. Season well with black pepper.

• STEP 5

  Halve and stone the avocado. Scoop out the flesh with a large metal spoon and cut into slices. Toss with the lime juice. Add the avocado and nuts to the salad and toss gently together before serving.