Go Back
–+ servings

Mexican Quinoa, Corn, Avocado & Mango Salad

Serves 6-8 (as a side)
Rate this Recipe
Join to Save Recipe Print Recipe
Servings 8

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
  • 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.
    1 cup quinoa, 1 1/2 litres water, 1 teaspoon vegetable stock powder
  • 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.
    3 corn cobs
  • 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.
    1 cup quinoa, 3 corn cobs, 2 cups rocket leaves, 400 g canned chickpeas, 1 lebanese cucumber, 1 mango, 3/4 cup coriander leaves, 1 avocado
  • For the dressing: Whisk together all the ingredients in a bowl. Season well with salt and pepper. Adjust to taste.
    1/4 cup extra virgin olive oil, 1 lime, 1 jalapeño chilli, 1 tablespoon coriander leaves, 1 tablespoon honey, 1/2 teaspoon ground cumin, sea salt & cracked black pepper
  • 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.
    1 tablespoon extra virgin olive oil, 200 g halloumi cheese, 1 tablespoon honey

Keywords

Lunch, Salad
Egg Free, Gluten Free, Nut Free, Vegetarian
Dietary Vegetarian
Allergen Egg-free, Gluten Free, Nut-free
Member Free