Ingredients:

  • 1 cup (170g) uncooked quinoa
  • 2 cups (480ml) water
  • 1/2 cup (80g) sweetcorn
  • 1 tbsp (15ml) extra virgin olive oil
  • 2 medium (300g) avocados, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (120g) Persian cucumbers, diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (15g) fresh cilantro, roughly chopped
  • 1/4 cup (30g) crumbled feta
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (2g) lime zest
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (1g) ground cumin
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Place the quinoa in a dry skillet over medium heat. Stir constantly for 3-5 minutes until the grains smell nutty and turn a light golden brown.
  2. Push the quinoa to the side of the skillet, add 1 tbsp of olive oil, and toss in the sweetcorn. Sauté for 3-4 minutes until the corn is charred and golden.
  3. Transfer the toasted quinoa and corn mixture to a pot. Add water or broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the liquid is fully absorbed.
  4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread on a tray to cool rapidly.
  5. In a small bowl or jar, whisk together the 3 tbsp extra virgin olive oil, lime juice, lime zest, minced garlic, ground cumin, sea salt, and cracked black pepper until emulsified.
  6. In a large mixing bowl, combine the cooled quinoa mixture, diced avocados, cherry tomatoes, diced Persian cucumbers, red onion, and chopped cilantro.
  7. Pour the dressing over the salad and toss gently to combine. Fold in the crumbled feta if using.