Thermomix recipe: Mexican Charred Corn and Quinoa Salad

Ingredients

• 90 Grams quinoa, soaked and drained
• Water for steaming
• 2 cobs corn
• 1 red capsicum, diced
• 1 Lebanese cucumber, sliced
• 2 spring onions, sliced on an angle
• 1 Punnet grape tomatoes, halved
• 1 Tin Red Kidney Beans kidney beans, drained
• Handfuls fresh coriander or cilantro (reserve roots for dressing)
• Handful fresh basil leaves
• 120 Grams feta
• 1-2 avocados, diced
• 2 cloves garlic
• 1 red chilli
• Roots and stalks of coriander
• 2-3 sprigs oregano leaves
• Juice each 1 lemon, lime and orange (minimum 150g)
• Pinches each cumin and coriander seeds
• 1 Pinch pink salt flakes
• 1 Teaspoon cracked black pepper
• 15 Grams coconut sugar
• 150 Grams Extra Virgin Olive Oil (EVOO)