Quinoa, corn and avocado salad

Step 1/ 4

• 100 g rainbow quinoa
• 237½ ml water
• salt

• sieve
• pot

Rinse quinoa thoroughly and drain, cook according to the instructions, i.e. add quinoa to water, season with salt, bring to a boil and turn down the heat, keep at a bare simmer for about 20 min, until the quinoa is cooked and the water is absorbed.

Step 2/ 4

• 100 g canned sweet corn
• ½ cucumber
• ½ jalapeño
• ½ avocado
• 5 g cilantro
• 1 limes
• 2 tbsp olive oil
• salt
• pepper

• sieve
• cutting board
• knife
• whisk

While the quinoa is cooking, drain the canned corn. Cut the cucumber into cubes. Deseed and finely chop the jalapeno. Halve, pit, and cube the avocado. Finally chop the cilantro, and reserve a few leaves to garnish. To make the lime vinaigrette, juice limes, add olive oil, jalapeno, and season with salt and pepper. Mix until emulsified. Fold in chopped cilantro.

Step 3/ 4

• olive oil (for frying)

• frying pan
• spatula

In a frying pan, add corn kernels, heat over medium-low heat until the water is evaporated. Then add olive oil, turn up the heat, and fry the corn kernels until browned or charred. Remove and set aside.

Step 4/ 4

• 37½ g feta cheese
• 5 g cilantro

• bowl (large)

In a salad bowl or plate, mix cooked quinoa, with corn kernels, cucumber, and avocado. Pour over the lime vinaigrette and mix. Crumble feta cheese on top, garnish with cilantro leaves and serve.

Enjoy your meal!