This salad is simple to make and oh so fresh. It would be amazing with any protein you choose to put with it but it’s perfect by itself too. Grilled corn, creamy avocado and salty cheese? Yes please! And yes it’s definitely salad week on the blog.
I love that this salad is done in the time it takes to cook the quinoa. You’ll spend less than half an hour in the kitchen which means more time for relaxing and enjoying the balmy weather.
This would also be great as part of a Mexican spread with these salmon tacos on the table too. The spice level is completely adjustable to suit your tastes. I love it a little spicy but I know that’s not everyone’s jam so choose a mild chilli, cut out the seeds and test the heat by removing the stalk end with a knife and touching the bit of chilli attached to the tip of your tongue briefly. This will give you an indication of the heat without blowing out your palate if it is really spicy. Always test your chillies people!
If you can’t get manchego cheese then parmesan will work too. I leave some of the husks on the corn when grilling it to protect the kernels a little bit.
Serves 4 as a side or 2 as a meal.
Ingredients
1/2 cup quinoa
2 cobs of corn, outer husks removed only one layer of husk remaining.
1 avocado, roughly chopped into 1cm chunks
3 x radish, finely sliced
2/3 cup coriander leaves
1/4 cup finely chopped spring onion
1 small birds eye chilli, seeds removed and finely diced
1/4 cup grated manchego cheese
juice and zest of 1 lime
2 tsps extra virgin olive oil
Salt and pepper to taste
Directions
Rinse quinoa well and combine in a pot with one cup of water and a pinch of salt. Place on medium heat and cook for 15 minutes, covered. Turn off the heat and leave to stand for 10 minutes, covered.
Meanwhile place a dry pan on medium high heat and add the corn in the final layer of it’s husk. Cover with a lid and cook undisturbed for 2 minutes before turning. Do this repeatedly until the husk is burnt on all sides and the corn is cooked with spots of colour.
Remove cooked corn from it’s husks and then slice the kernels from the cob. Combine with all ingredients excluding quinoa. Check seasoning and adjust as required.
Spread quinoa on the base of your serving dish and top with the salad. Dig in.
HH. x
