Date posted: 13/12/2017

Mexican quinoa salad with orange dressing & seared corn

  • Serves 10
  • Timing: 30 mins
Votes: 0 Average: 0


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


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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