Roasted Sweetcorn and Quinoa Taco Salad

Ingredients

• 3/4 cup dry quinoa, I used tricolore
• 1 1/2 cup water
• 1 tbsp soya sauce or tamari
• 5 tbsp salsa, choose your heat
• 1 tsp smoked paprika powder
• 3/4 tsp ground cumin
• 1/4 tsp ancho chilli powder
• Sea salt
• black pepper
• 2 ears fresh sweet corn
• 4 large handfuls baby greens, I used lambs lettuce
• 1 1/4 cup cucumber, diced
• 1 1/4 cup tomatoes, halved or diced
• 1 bell pepper, cut into strips
• 3 spring onions, sliced
• 1 mango, sliced thinly
• 1 avocado, sliced thinly
• A handful of coriander leaves, ripped or roughly chopped
• 1 lime, cut into wedges for squeezing individually