Charred Corn, Avocado & Quinoa Salad
Charred Corn, Avocado & Quinoa Salad
Perfect summer entertaining salad. It matches well alongside chicken, pork and seafood. You can prepare it in advance, so you aren’t stuck in the kitchen when your guests arrive. See tip below. 👇
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Ingredients
- 1 1/2 cups quinoa white
- 3 cups water
- pinch sea salt
- 4 corn cobs husks removed
- 1 green capsicum large, finely diced
- 3/4 cup coriander leaves roughly chopped
- 3/4 cup halloumi cheese finely grated (use a microplane if you have one)
- 2 avocados diced
Dressing
- 1/3 cup olive oil
- 2 limes juice squeezed
- 1 clove garlic finely chopped
- 1 jalapeño deseeded & finely chopped
- 1 tablespoon coriander leaves finely chopped
- 1 teaspoon honey
- 1/4 teaspoon ground cumin
- sea salt & cracked black pepper
Instructions
- Rinse the quinoa well under cold water using a strainer. Place the quinoa, water and salt in a saucepan and bring to the boil. Reduce the heat to very low and simmer for 15 minutes, or until the quinoa is cooked with a nutty bite. Strain and let it come to room temperature before fluffing with a fork.
- For the dressing: Whisk together all the ingredients in a bowl. Season well and adjust ingredients to taste.
- Cook the corn cobs in a saucepan of boiling water or in a bowl in the microwave for 5 minutes. Finish them on the barbecue or in a griddle pan for 3 minutes on each side until lightly charred. Cut the kernels from the cobs using a sharp knife.
- Place the sweet corn, green capsicum, coriander, grated halloumi and avocado in a bowl. Add the dressing and combine gently.
Notes
If you’re serving this when people are coming over, you can prepare it and combine the salad in advance, just don’t add the avocado or the dressing until the last minute. 👍
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