Mexican quinoa salad with orange dressing & seared corn

13.12.2017
  • 30 minutes
  • Serves 10

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