quinoa & sweetcorn salad with lime dressing (GF)

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This refreshing summertime salad is a great addition to your BBQ repertoire. It pairs wonderfully with Cajun spiced chicken.

Salad 

4 x cobs of fresh sweetcorn, husked

1 cup (200g) quinoa, rinsed

1 medium red onion, finely chopped

200-250g cherry tomatoes, halved (or quartered if large)

¼ cup coriander, roughly chopped

1 avocado, peeled and diced

1 tsp chilli flakes (optional)

Dressing

4 Tb avocado oil or olive oil

1 tsp lime zest, finely grated

4 Tb lime juice 

1.  Bring a large pot of water to boil with 1 tsp salt. When boiling, add corn cobs and cook for 4-5 minutes. Carefully remove corn cobs onto a plate and allow to cool. 

2.  Carefully strain the corn boiling water into a large heatproof bowl through a sieve to remove any residual silk threads. Place 2 cups of the water back into the pot with the rinsed quinoa. Bring to boil, cover, and reduce heat to low. Cook for 15 mins until liquid is absorbed. Turn off heat and allow to sit for 10 mins. 

3.  Combine all dressing ingredients in a screw top jar and shake well to combine.

4.  Remove corn from the cobs by standing each cob upright on a board and carefully running a knife down each side to remove corn kernels.

5.  To a large bowl add the cooked quinoa, corn kernels, red onion, chilli flakes (if using) and dressing. Stir well to combine. Then add the coriander, tomatoes, avocado and stir gently. Season to taste with salt and freshly ground black pepper.

Serve as a salad accompaniment to grilled or BBQ'd meats or a vegan protein source.