Recipes
Date posted: 22/02/2018
Ingredients
| Everyday Favourites cooked quinoa | 1kg |
| Everyday Favourites sweetcorn | 200g |
| Avocado IQF slices | 500g |
| Everyday Favourites red kidney beans | 400g |
| Black rice | 400g |
| Red pepper | 200g |
| Diced red onion | 150g |
| Chopped coriander | 20g |
| Chopped parsley | 20g |
| Orange segments | 100g |
| Pure olive oil glass | 100ml |
| Avocado IQF slices | 250g |
| Mexican chilli oil paste | 100g |
| Pure orange juice re-seal | 100ml |
Method
- Cook the quinoa in line with the package instructions, drain and chill.
- Sear the corn in a hot pan and leave to cool.
- Chop half the avocado (250g) into rough chunks.
- Drain the kidney beans and rise.
- Chop up 20g each of fresh coriander and parsley.
- Dice the red pepper and roast in the oven.
- In a bowl and all the above ingredients with diced red onion and orange segments and tumble together.
- Add the olive oil, remaining avacado, chilli oil and orange juice to a blender and blitz until smooth.
- Drizzle over the salad and garnish with a fresh lime wege and a few seasonal leaves.