Quinoa & Corn Salad
Cook time
Total time
Author: Nadia Felsch
yield: 3
Ingredients
- 1 cup quinoa
- 1 corn cob
- 1 punnet cherry tomatoes
- ¼ cup fresh coriander leaves
- 1 avocado
- 1 cup mixed leaves
- ¼ cup pepitas
- 3 tablespoons olive oil
- Salt and pepper, to taste
- ½ cup fetta (optional if not vegan)
Instructions
- Add quinoa with 3 cups of water to a saucepan
- Cook on med-high heat on a stove for 15 minutes or until water is cooked off and quinoa is fluffy
- Whilst quinoa is cooking, bring water in a small saucepan to the boil
- Peel, wash and halve corn cob
- Add to boiling water in the saucepan and cook for a few minutes until vibrant and slighty softened, drain and rinse
- Slice kernels off cob, set aside
- Wash tomatoes and coriander, finely chop
- Scoop out avocado and chop
- Combine all ingredients in a large mixing bowl
- Coat well with oil and season to taste before serving
Notes
Ready in moments and covering off all the bases – protein, fat and carbohydrates!
Serve with your preferred animal protein as another variation.
TIME SAVING TIP - Make it for dinner and double the recipe for lunch leftovers.
Serve with your preferred animal protein as another variation.
TIME SAVING TIP - Make it for dinner and double the recipe for lunch leftovers.
