Peruvian toasted sweetcorn, avocado & quinoa salad
By Hobbykoch ·
Try this vegetarian salad with protein-packed quinoa and protective carotenoids, a healthy choice for lunch or dinner
- Servings
- 2
- Prep time
- 10 Min.
- Cook time
- 20 Min.
- Total time
- 30 Min.
Ingredients
- 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
Instructions
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.
Nutrition facts
per serving
| Energy | 481 kcal |
|---|---|
| Fat | 31 g |
| of which saturates | 5 g |
| Carbohydrates | 37 g |
| of which sugars | 6 g |
| Fiber | 6 g |
| Protein | 12 g |
| Salt | 0.1 g |
Provided by the author, partly estimated. Please check ingredients and allergens yourself.
Source: bbcgoodfood.com
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