A vibrant salad, full of fabulous Mexican flavour with a super healthy twist!
Ingredients 3 colour quinoa – measure out enough for 4 and cook as per packet instructions 2 fresh corn on the cob, steamed, then char-grilled on a griddle Punnet of Tomatoes, chopped 1 Red onion, chopped finely 1 Yellow pepper, sliced 1 Avocado, sliced Handful of fresh Coriander, handful torn & scattered on the salad 1 Chilli, finely chopped Juice of 1 Lime
Method 1. Cook the quinoa as per the packet instructions. Drain and set to one side to cool
2. Meanwhile steam the corn on the cob, then chargrill the corn on a hot griddle. Once they have cooled sliced the corn off the cob
3. Chop the remaining ingredients
4. To assemble the salad put the quinoa into a bowl or platter, add all the ingredients and mix thoroughly. Scatter with coriander leaves, more avocado and squeeze over the lime juice.
Health benefits... We like to know why what we are eating is good for us.
Quinoa – Quinoa cooks quickly (about 15 minutes) and is easily digestible; it’s a complete source of protein, naturally gluten free, has anti-inflammatory properties, anti-oxidants and omega-3 fatty acids. It’s a heart healthy grain and helps reduce unhealthy cholesterol.
Avocado- Avocados can help lower blood pressure; they are full of beneficial monounsaturated oils (good fats) great for keeping your joints lubricated. Avocados are full of anti-oxidants and anti-inflammatories too.
This salad is great served in a large bowl, scattered on a platter, packed into your lunch box or jar. Enjoy!