Mex­i­can quinoa salad

The Australian Women's Weekly - - Summer Cooking -


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.

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