This Mexican toasted corn quinoa salad is an easy healthy weeknight dinner perfect for those in a rush. Made in under 25 minutes, bursting with flavour and packed with protein this scrumptious salad won't leave you hungry. Perfect as a main or side dish. Vegan, Gluten-Free & Paleo.
Fill a medium saucepan with water and add the stock cube and quinoa, stir and bring to the boil. Reduce the heat and simmer for 15-18 minutes until the quinoa is tender. Drain and set aside.
Meanwhile, heat the oil in a frying pan over a medium heat. Add the corn and pinch of salt and pepper and fry for 5 minutes or so until the sweetcorn is golden brown and slightly crisp. Remove from the heat.
In a large bowl add the cooked quinoa, 3/4 of the sweetcorn, 3/4 of the avocado and all the remaining ingredients. Stir well to combine.
To serve, divide the salad between two plates before garnishing with the remaining sweetcorn and avocado.
This salad is great hot or cold! To serve cold allow both the quinoa and sweetcorn to completely cool. Then combine with the remaining ingredients and refrigerate.
If you intend to pre-make this Mexican toasted corn quinoa salad, omit the avocado (so it doesn't brown), keep the pre-made salad in an airtight container in the fridge for up to 3 days and add the avocado just before serving.
Make sure that your tinned sweetcorn hasn't got any added sugar or salt. The ingredients should read 'sweetcorn, water' only. It is better to add the salt yourself!
In my recipe I have used a tri-colour quinoa (white, red and black). But white quinoa will work perfectly well!
Watch out for unwanted ingredients on your stock cubes. I use the Kallo very low salt stock cubes - they are great!