Mexican Charred Corn and Quinoa Salad

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.