Mexican quinoa salad

SERVES 4 PREP AND COOK TIME 40 MINUTES (+ STANDING TIME)

1 cup (200g) white quinoa, rinsed 2 (500g) trimmed corn cobs

400g can red kidney beans, drained, rinsed 1 small (100g) red onion, halved, sliced thinly

250g cherry tomato medley, halved

1 cup fresh coriander leaves

50g snow pea tendrils ⁄ cup (80ml) lime juice ¼ cup (60ml) extra virgin olive oil

1 large (320g) avocado, chopped coarsely lime wedges, to serve

1 Place quinoa and 2 cups (500ml) water in a heavy-based saucepan over medium-high heat; bring to the boil. Reduce heat to low; cook, covered, for 10 minutes. Remove from heat; stand, covered for 10 minutes. Fluff quinoa with a fork; season to taste.

2 Meanwhile, cook corn on a heated oiled barbecue (or grill plate) over mediumhigh heat, turning occasionally, for 10 minutes or until tender and grill marks appear. Cut sections of kernels from cobs, taking care to keep them intact where possible.

3 Combine quinoa, corn, beans, onion, tomato, coriander and snow pea tendrils in a large bowl.

4 Combine lime juice and oil in a small jug; season to taste. Add 2 tablespoons of the dressing to the quinoa mixture; toss to coat.

5 Transfer quinoa mixture to a large platter or bowl; drizzle with remaining dressing. Top with avocado and season to taste; serve with lime wedges. Not suitable to freeze or microwave.