Combining quinoa, with slices of avocado, cherry tomatoes, toasted sweet corn, raw onions, fresh coriander, lime juice, nuts, all rounded off with a tiny spicy touch of rocoto chilli pepper. This delicious, cold starter that is totally guilt-free as it’s super healthy,
Keyword: avocado, quinoa
1LimeJuice and grated zest
1small bunchcorianderroughly chopped
1 1/2 medium onionsfinely sliced
1/2medium-large red chillichopped finely. Remember to remove the seeds to reduce hotness.
25gnuts: brazilsalmonds, brazil nuts, pecans and walnuts
pinchsalt & pepperto taste
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.