Quinoa & Corn Salad

Quinoa & Corn Salad | Nadia Felsch 

Quinoa & Corn Salad
Cook time
Total time
yield: 3
  • 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)
  1. Add quinoa with 3 cups of water to a saucepan
  2. Cook on med-high heat on a stove for 15 minutes or until water is cooked off and quinoa is fluffy
  3. Whilst quinoa is cooking, bring water in a small saucepan to the boil
  4. Peel, wash and halve corn cob
  5. Add to boiling water in the saucepan and cook for a few minutes until vibrant and slighty softened, drain and rinse
  6. Slice kernels off cob, set aside
  7. Wash tomatoes and coriander, finely chop
  8. Scoop out avocado and chop
  9. Combine all ingredients in a large mixing bowl
  10. Coat well with oil and season to taste before serving
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.

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