Spicy quinoa salad with orange dressing and seared corn

Method Print recipe

1. Cook the quinoa in line with the package instructions, drain and chill.
2. Sear the corn in a hot pan and leave to cool.
3. Chop half the avocado (250g) into rough chunks.
4. Drain the kidney beans and rise.
5. Chop up 20g each of fresh coriander and parsley.
6. Dice the red pepper and roast in the oven.
7. In a bowl and all the above ingredients with diced red onion and orange segments and tumble together.
8. Add the olive oil, remaining avacado, chilli oil and orange juice to a blender and blitz until smooth.
9. Drizzle over the salad and garnish with a fresh lime wege and a few seasonal leaves.

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