Mexican quinoa salad with orange dressing & seared corn

Method Print recipe

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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