CHOPPED FIESTA QUINOA SALAD WITH CORIANDER LIME DRESSING

Updated on by mattsadmin
Print Recipe
 CHOPPED FIESTA QUINOA SALAD WITH CORIANDER LIME DRESSING
Course Entree, Main Dish, Platter
Cuisine South American
Servings
as a side
Ingredients
  • 6-8 cups chopped oak/coral lettuce
  • 2 ears corn
  • 1 cup black beans
  • salt and pepper to taste
  • 3 red capsicum diced (for more colour you can use a combination of red, yellow, and green
  • 2 avocados thinly sliced or diced
  • 1 cup cooked quinoa
  • dressing
  • 1/2 cup packed coriander leaves
  • juice of 3 limes
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon crushed garlic
  • 1/4 cup olive oil
Course Entree, Main Dish, Platter
Cuisine South American
Servings
as a side
Ingredients
  • 6-8 cups chopped oak/coral lettuce
  • 2 ears corn
  • 1 cup black beans
  • salt and pepper to taste
  • 3 red capsicum diced (for more colour you can use a combination of red, yellow, and green
  • 2 avocados thinly sliced or diced
  • 1 cup cooked quinoa
  • dressing
  • 1/2 cup packed coriander leaves
  • juice of 3 limes
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon crushed garlic
  • 1/4 cup olive oil
Instructions
  1. Season corn with salt and pepper to taste. Cook the corn by grilling for about 8-10 minutes over medium heat, rotating throughout) Cut corn off the cob and set aside.
  2. Combine all dressing ingredients in a food processor or blender and pulse until smooth.
  3. Combine lettuce, corn, black beans, capsicum, avocados, and quinoa in a large bowl and toss to combine. Serve with dressing and garnish with lime wedges and additional corinader if desired.
Written by mattsadmin