Mexican Quinoa, Corn, Avocado & Mango Salad
Mexican Quinoa, Corn, Avocado & Mango Salad
Serves 6-8 (as a side)
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Ingredients
- 1 cup quinoa white, rinsed
- 1 1/2 litres water
- 1 teaspoon vegetable stock powder
- 3 corn cobs husks removed
- 2 cups rocket leaves
- 400 g canned chickpeas drained & rinsed
- 1 lebanese cucumber diced
- 1 mango large, diced
- 3/4 cup coriander leaves roughly chopped
- 1 avocado large, diced
- 1 tablespoon extra virgin olive oil
- 200 g halloumi cheese cut into cubes or strips
- 1 teaspoon honey
Dressing
- 1/4 cup extra virgin olive oil
- 1 lime juice squeezed
- 1 jalapeño chilli deseeded & finely chopped
- 1 tablespoon coriander leaves finely chopped
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- sea salt & cracked black pepper
Instructions
- Place the rinsed quinoa, water and stock powder 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. Drain and let it come to room temperature. Fluff with a fork.
- 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 on the stove for 3 minutes each side until lightly charred. Cut the kernels from the cobs using a sharp knife.
- To assemble the salad: Place the quinoa, corn kernels, rocket, chickpeas, cucumber, mango, coriander and avocado in a large bowl. Season well and combine gently.
- For the dressing: Whisk together all the ingredients in a bowl. Season well with salt and pepper. Adjust to taste.
- Add the olive oil to the frying pan and place over medium heat. Pan-fry the halloumi for 2–3 minutes. Flip over and cook for another 2–3 minutes, adding the honey in the last 30 seconds and tossing to coat the halloumi. Add the halloumi to the salad. Drizzle over the dressing, adding enough to just coat the salad and toss together.
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