Peruvian toasted sweetcorn, avocado & quinoa salad

Peruvian toasted sweetcorn, avocado & quinoa salad

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(3 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 2

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal481
  • fat31g
  • saturates5g
  • carbs37g
  • sugars6g
  • fibre6g
  • protein12g
  • salt0.1g
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Ingredients

  • 75g uncooked quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • finely grated zest and juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • ½ long red chilli, finely chopped (deseeded if you don’t like it too hot)
  • 1 ripe but firm avocado
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 25g mixed nuts, such as brazils, almonds, hazelnuts, pecans and walnuts

Method

  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.

  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.

  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.

  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.

  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.

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Comments, questions and tips

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Paul Shiel
26th Sep, 2016
I added cumin, turmeric and paprika too the corn to add an extra flavour dimension. Add near the end to avoid burning.
emmyloug
9th Feb, 2016
5.05
I really enjoyed this, it's super tasty! I didn't have lime so used some lemon instead but this still worked really well. I was a bit concerned about the portion size, however it was actually pretty filling (quinoa power!).
heybear
5th Jan, 2016
5.05
This is lovely! The nuts are an excellent addition and the toasted sweetcorn adds great depth to the dish. If you're really hungry, I'd recommend making a little extra - the portions are quite small.
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