Mexican Monday

Quinoa SaladQuinoa Close Up

Recently I went through my folder of recipe clippings, saved from various sources over the years. I often save recipes that look great but I’m truly hopeless at getting around to making them.

I decided to change this pattern and made a Quinoa Salad recipe from Mamasita in Melbourne out of a Delicious magazine from a few years ago. I made a few additions to improve it and I have to say, it’s really yum. Great as a side dish or use it with some beef mince to stuff a burrito. Delish.

4 corn cobs with husks
1 cup (200g) quinoa
3 cups baby spinach
1 bunch coriander, leaves picked
2 long red chillies, deseeded, chopped
1 red capsicum, roasted, deseeded, peeled and chopped
250g feta cheese
toasted pepitas for garnish

Pico de gallo dressing
¼ telegraph cucumber, deseeded and finely chopped
¼ red onion, finely chopped
1 celery stalk, finely chopped
½ bunch coriander leaves, chopped
2 tbsp chopped flat leaf parsley leaves
1 tbsp chopped dill
juice of 3 limes
4 tbsp extra virgin olive oil
salt and pepper

Bring a large pan of salted water to the boil. Cook corn in husks for 20 minutes or until tender. Drain and allow to cool, then remove and discard husks. Using a sharp knife, slice off corn kernels and set aside.

Meanwhile, place quinoa in a pan with 600ml water over medium heat. Simmer for 10 minutes or until tender. Drain. Cool.

For the dressing, combine ingredients in a bowl, then season to taste.

Toss corn, quinoa, spinach, coriander, chilli, capsicum and feta with the dressing. Sprinkle over the pepitas and serve.

Serves 8

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