Friday, January 16, 2015

Mexican inspired Quinoa Salad served with Avocado

☆ Cook a cup full of quinoa in chicken or vegetable stock as instructed on the packaging and set aside to cool in a large bowl.
☆ In a small amount of olive oil fry until slightly blackened the kernels from 2 cobs of corn and again set aside to cool.
☆ In the same pan with a touch more olive oil fry until softened, about 5 minutes, a finely diced red onion. Add to this a teaspoon each of paprika, coriander powder and cumin powder and fry for about one minute until fragrant. Set aside to cool.
☆ Dice a mango and half a bunch of fresh coriander ... I have used mint on this occasion as I had no coriander. 
☆ When everything has cooled down combine all of the ingredients into the large bowl of quinoa finally adding the juice of a fresh lime.
☆ Serve this salad with quartered avocado and enjoy a light sustaining lunch time meal on its own or as a side with any choice of meat for an evening meal. You are limited only by imagination.        :) 


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