Mexican Charred Corn and Quinoa Salad

Name: Thermomix recipe: Mexican Charred Corn and Quinoa Salad
Prep time: 10 min
Cook time: 15 min
Ingredients: 90 Grams quinoa, soaked and drained; Water for steaming; 2 cobs corn; 1 red capsicum, diced; 1 Lebanese cucumber, sliced; 2 spring onions, sliced on an angle; 1 Punnet grape tomatoes, halved; 1 Tin Red Kidney Beans kidney beans, drained; Handfuls fresh coriander or cilantro (reserve roots for dressing); Handful fresh basil leaves; 120 Grams feta; 1-2 avocados, diced; 2 cloves garlic; 1 red chilli; Roots and stalks of coriander; 2-3 sprigs oregano leaves; Juice each 1 lemon, lime and orange (minimum 150g); Pinches each cumin and coriander seeds; 1 Pinch pink salt flakes; 1 Teaspoon cracked black pepper; 15 Grams coconut sugar; 150 Grams Extra Virgin Olive Oil (EVOO)

Serves 6-8 Prep Time 10 minutes Cook Time 15 minutes Rated:

This is seriously one of my favourite salads ever. I think I was doing something right the day this was invented. I love it with or without the Chicken Tinga, it is fantastic as a lunch with crusty bread. I love it as leftovers, it is perfect with pork, fish or BBQ-ed beef, whatever your fancy, this salad does the distance. You can increase the yield to serve a lot of people or just have leftovers...for days. It improves a little with age, just like all good things!

This recipe originally appeared in Keeping it Simple but was created for my Mexican cooking classes, which may be online one of these days, keep hoping! In the meantime, YUM. Enjoy.

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Need

Salad
90 Grams quinoa, soaked and drained
Water for steaming
2 cobs corn
1 red capsicum, diced
1 Lebanese cucumber, sliced
2 spring onions, sliced on an angle
1 Punnet grape tomatoes, halved
1 Tin Red Kidney Beans kidney beans, drained
Handfuls fresh coriander or cilantro (reserve roots for dressing)
Handful fresh basil leaves
120 Grams feta
1-2 avocados, diced
Dressing
2 cloves garlic
1 red chilli
Roots and stalks of coriander
2-3 sprigs oregano leaves
Juice each 1 lemon, lime and orange (minimum 150g)
Pinches each cumin and coriander seeds
1 Pinch pink salt flakes BUY
1 Teaspoon cracked black pepper
15 Grams coconut sugar
150 Grams Extra Virgin Olive Oil (EVOO) BUY

Do

1: Soak quinoa for a few hours. Rinse well before placing into TM basket. Insert basket into Thermomix bowl and add enough water to just be visible through the quinoa.
2: Steam 14 min/100ºC/speed 4. Remove basket from bowl and cool. Drain water from Thermomix bowl.
3: Meanwhile, to char corn, place peeled corn cobs onto an open flame (gas cooker or BBQ) and turn occasionally until well coloured. They will pop and make a lot of noise. Remove and cool before slicing the kernels off the corn cob.
4: Place into a large mixing bowl with all the other salad ingredients including cooled quinoa, except feta and avocado.
5: Toss gently to combine.
6: To make dressing, place all ingredients into Thermomix bowl and blend 20 sec/speed 8. Pour over salad and stir through. Add feta and avocado just prior to serving and stir to combine.
7: A great accompaniment to Chicken Enchiladas or a fabulous vegetarian main course salad.

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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!