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Peruvian toasted sweetcorn, avocado & quinoa salad

Peruvian toasted sweetcorn, avocado & quinoa salad

A star rating of 5 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving


  • 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


  • 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.

Goes well with


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A star rating of 5 out of 5.12 ratings

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