CookEat Recipe
Avocado and Sweetcorn Grain Salad
Chilled quinoa and brown rice are tossed with avocado, sweetcorn and sweet pepper in a cumin and cilantro vinaigrette.
Method
Steps
Step 1
Weigh rice and quinoa dry. Cook rice in 1200 ml boiling water for its package time, usually 25–40 minutes, and drain. While the rice cooks, rinse quinoa and simmer separately in the remaining 750 ml water for its package time, usually 12–15 minutes; drain excess. Spread both in shallow containers and refrigerate promptly, loosely covered, to 4°C or below; allow about 45–60 minutes.
Step 2
Use 180 g canned sweetcorn kernels, rinsed and drained weight. Deseed and dice sweet pepper, peel and stone avocado and dice its flesh, and chop washed cilantro. Whisk all olive oil and vinegar with ground cumin and cilantro; rest for 2 minutes.
Step 3
Toss chilled grains, corn and pepper with all dressing, then fold in avocado. Serve four generous portions, keeping refrigerated until serving.
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