CookEat Recipe
Cabbage and Sweetcorn Quinoa Salad
Chilled quinoa, cabbage, sweetcorn and avocado are dressed with allspice vinaigrette and cilantro. Lemon wedges are served alongside.
Method
Steps
Step 1
Weigh quinoa dry, rinse and simmer in 540 ml water for its package time, usually 12–15 minutes, until tender. Drain excess, spread in a shallow container and refrigerate promptly, loosely covered, until 4°C or below; allow about 45–60 minutes.
Step 2
Use 250 g canned sweetcorn kernels, rinsed and drained weight. Wash and shred cabbage and chop cilantro. Peel, stone and dice avocado and cut washed lemon into wedges. Whisk all olive oil and vinegar with ground allspice.
Step 3
Toss chilled quinoa, cabbage and corn with dressing and cilantro. Fold in avocado and serve with lemon wedges; keep refrigerated at 4°C or below.
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