CookEat Recipe
Sweetcorn and Cabbage Salad with Cinnamon
Chilled quinoa, sweetcorn, cabbage and avocado are tossed with cilantro and a cinnamon vinaigrette.
Method
Steps
Step 1
Weigh quinoa dry, rinse and simmer in 360 ml water for its package time, usually 12–15 minutes, until tender. Drain excess, spread in a shallow container and refrigerate promptly, loosely covered, to 4°C or below; allow about 45 minutes.
Step 2
Use 120 g canned sweetcorn kernels, rinsed and drained weight. Wash and shred cabbage, chop cilantro and peel, stone and dice avocado. Whisk all olive oil and vinegar with ground cinnamon.
Step 3
Toss chilled quinoa, corn and cabbage with all dressing and cilantro. Gently fold in avocado and serve, keeping refrigerated until serving.
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