Recipes

Mexican quinoa salad with orange dressing & seared corn

Name: Mexican quinoa salad with orange dressing & seared corn
Total time: 30 min
Yield: 10 servings
Ingredients: 1kg Everyday Favourites cooked quinoa; 200g Everyday Favourites sweetcorn; 250g Avocado IQF slices; 400g Everyday Favourites red kidney beans; 400g Black rice cooked; 200g Roasted diced red pepper; 20g Chopped coriander; 20g Chopped parsley; 100g Orange segments; 150g Diced red onion; 100ml Pure olive oil glass; 250g Avocado IQF slices (for the dressing); 100g Mexican chilli oil paste; 100ml Orange juice

13/12/2017

Serves 10
Timing: 30 mins

Rating

Votes: 0 Average: 0

Ingredients

Everyday Favourites cooked quinoa	1kg
Everyday Favourites sweetcorn	200g
Avocado IQF slices	250g
Everyday Favourites red kidney beans	400g
Black rice cooked	400g
Roasted diced red pepper	200g
Chopped coriander	20g
Chopped parsley	20g
Orange segments	100g
Diced red onion	150g
Pure olive oil glass	100ml
Avocado IQF slices (for the dressing)	250g
Mexican chilli oil paste	100g
Orange juice	100ml

Method

Pre-prepared instructions - weigh out all ingredients and cook the black rice for 18 mins or until tender

For the quinoa follow the cooking intructions on bag and chill
Sear the corn in a hot pan and chill
Chop 250g avocado into rough chunks
Drain the beans and rinse
Add all the ingredients for the salad and gently tumble together ready for the dressing
Make your dressing by adding all ingredients to a blender and blitz until smooth , then add to the base salad
Garnish with some fresh lime wedges and a few seasonal leaves

Looking for a vegetable wholesale supplier? Click the link to find out how we can help you.