|white quinoa — uncooked
|2 1/2 cup
|corns on the cob — uncooked, kernels cut off
|red kidney beans — 400 g, drained and rinsed in cold water
|baby tomatoes — halved
|spring onions — thinly sliced
|cucumber — cubed
|feta cheese — cubed
|ripe avocado — cubed and sliced
|Westfalia Plain Avocado Oil
|Westfalia Lemon Flavoured Avocado Oil
|red wine vinegar
|fresh coriander — chopped
|salt and black pepper — to taste
Salad: Place quinoa and water with a pinch of salt in a saucepan and bring to the boil over a medium heat. Reduce the heat and simmer with the lid on for 20 minutes or until just cooked and still fluffy. (Quinoa is cooked as soon as the white ‘tail’ is visible.)
Drain quinoa well and place in a flat dish, gently toss in 30 ml of the plain avocado oil and allow to cool.
Heat 15 ml of the lemon-flavoured avocado oil over a medium heat in a large frying pan. Pan-fry corn kernels until charred. Remove from heat and allow to cool.
Mix all the salad ingredients, except the avocado, together in a large bowl. Gently toss in quinoa.
Dressing: Whisk the remaining oils together with all the ingredients in a jug and season to taste. Pour half of the dressing over the salad and toss through.
Spoon salad onto a large serving platter. Add the avocado and serve the salad as a side dish or light vegetarian meal, with the remaining dressing.
Substitute the white quinoa for red quinoa and cook for 25-30 minutes or just until the little white ‘tail’ is visible.
If using a tin of whole kernel corn, drain very well and pat dry with paper towel, before pan-frying.
This dressing is a great marinade for seafood, chicken, steak and pork.