Peruvian Quinoa Salad With Avocado
Combining quinoa, with slices of avocado, cherry tomatoes, toasted sweet corn, raw onions, fresh coriander, lime juice, nuts, all rounded off with a tiny spicy touch of rocoto chilli pepper. This delicious, cold starter that is totally guilt-free as it’s super healthy,
- Prep time
- 40 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 55 g raw quinoa
- 1 tbsp olive oil
- 120 g sweetcorn
- 65 g cherry tomatoes (chopped)
- 1 Lime (Juice and grated zest )
- 1 small bunch coriander (roughly chopped)
- 1 1/2 medium onions (finely sliced)
- 1/2 medium-large red chilli (chopped finely. Remember to remove the seeds to reduce hotness.)
- 1 avocado (ripe )
- 25 g nuts: brazils (almonds, brazil nuts, pecans and walnuts)
- pinch salt & pepper (to taste)
Instructions
- 1
Bring a small pan of water to the boil. Rinse the raw quinoa in cold water and add to the boiling water.
- 2
Stir regularly and simmer on a low heat for about 10 minutes.
- 3
Meanwhile, put the sweet corn into a dry frying pan (without oil) and place on a medium to high heat. Cook for 5 minutes and turn occasionally until the sweet corn is lightly toasted.
- 4
Grate the lime for its zest and squeeze the juice out.
- 5
Strain the quinoa thoroughly using a fine strainer, ensuring all the liquid has been removed. Let cool for 5 minutes and then place the quinoa in a large bowl and mix with the olive oil.
- 6
Add the coriander, sweet corn, tomatoes, onions, lime zest and red chilli pepper. Season with salt and pepper to taste.
- 7
Remove the flesh of the avocado with a large spoon and cut into thin slices.
- 8
Add the avocado, lime juice and nuts to the salad and mix gently together before serving.