Peruvian toasted sweetcorn, avocado & quinoa salad - Good Food Middle East
Peruvian-inspired sweetcorn, avocado, and quinoa salad—fresh and flavorful. Perfect for a light and healthy meal.
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Cooking tools:
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Microplane
- Citrus press
Ingredients
- 75g uncooked quinoa
- 140g frozen sweetcorn
- 1 tbsp extra-virgin olive oil
- 75g cherry tomatoes, quartered
- 1 small pack coriander, leaves roughly chopped
- 2 spring onions, trimmed and finely sliced
- finely grated zest and juice 1 lime
- ½ long red chilli, finely chopped (deseeded if you don’t like it too hot)
- 1 ripe but firm avocado
- 25g mixed nuts, such as brazils, almonds, hazelnuts, pecans and walnuts
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