Eating Pegan Recipe | Mexican Toasted Corn Quinoa Salad

Mexican Toasted Corn Quinoa Salad

100 g (2/3 cup) quinoa rinsed
1/4 vegetable stock cube
1 tsp rapeseed / olive oil
200 g tin of sweetcorn drained
100 g (large handful) cherry / plum tomatoes quatered
1 large handful corriander roughly chopped
4 spring onions finely sliced
Juice and zest of 1 lime
1/2 tsp chilli flakes
1 ripe avocado peeled and sliced

  • Fill a medium saucepan with water and add the stock cube and quinoa, stir and bring to the boil. Reduce the heat and simmer for 15-18 minutes until the quinoa is tender. Drain and set aside.
  • Meanwhile, heat the oil in a frying pan over a medium heat. Add the corn and pinch of salt and pepper and fry for 5 minutes or so until the sweetcorn is golden brown and slightly crisp. Remove from the heat.
  • In a large bowl add the cooked quinoa, 3/4 of the sweetcorn, 3/4 of the avocado and all the remaining ingredients. Stir well to combine.
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