Peruvian Toasted Sweetcorn Avocado Quinoa Salad Food

PERUVIAN QUINOA SALAD WITH AVOCADO

Steps:

• Bring a small pan of water to the boil. Rinse the raw quinoa in cold water and add to the boiling water.
• Stir regularly and simmer on a low heat for about 10 minutes.
• Meanwhile, put the sweet corn into a dry frying pan (without oil) and place on a medium to high heat. Cook for 5 minutes and turn occasionally until the sweet corn is lightly toasted.
• Grate the lime for its zest and squeeze the juice out.
• Strain the quinoa thoroughly using a fine strainer, ensuring all the liquid has been removed. Let cool for 5 minutes and then place the quinoa in a large bowl and mix with the olive oil.
• Add the coriander, sweet corn, tomatoes, onions, lime zest and red chilli pepper. Season with salt and pepper to taste.
• Remove the flesh of the avocado with a large spoon and cut into thin slices.
• Add the avocado, lime juice and nuts to the salad and mix gently together before serving.

PERUVIAN CHICKEN, AVOCADO & QUINOA SALAD

Steps:

• Half-fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve, then add to the water, stir well and simmer for 12 mins or until just tender.
• While the quinoa is cooking, put the sweetcorn in a dry frying pan over a medium-high heat. Cook for 5 mins, turning every now and then, until defrosted and lightly toasted. Set aside.
• Rinse the cooked quinoa in a sieve under cold water, then press hard with a serving spoon to remove excess water.
• Tip the quinoa into a bowl and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chilli. Season well with black pepper.
• Halve and stone the avocado. Scoop out the flesh with a large metal spoon, cut into slices and combine with the lime juice. Add the chicken pieces and avocado to the salad and toss gently together before serving.