Mexican Charred Corn and Quinoa Salad
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.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
This is one of our NEW INSIDER recipes added to tenina.com (all previous recipes are still free). Join now for full access to all INSIDER content.
That's all the recipes!
No more recipes to load