Peruvian toasted sweetcorn, avocado & quinoa salad

Peruvian toasted sweetcorn, avocado & quinoa salad

  • Rating: 5 out of 5.9 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • 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
NutrientUnit
kcal481
fat31g
saturates5g
carbs37g
sugars6g
fibre6g
protein12g
salt0.1g
Advertisement

Ingredients

Method

  • 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

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.9 ratings
Advertisement
Advertisement
  • Forsythia x intermedia 'Mini Gold' (Dwarf)

    Exclusive offer from Good Food Deals: Get three Forsythia ‘Mini Gold’ for half price!

    Get offer
Advertisement

Sponsored content