This vegan, lactose-free, gluten-free and egg/soy free quinoa salad is a nutritious summer side dish or snack filled with avocados, sweetcorn and nuts. Delicious!
Special diets: Vegetarian | vegan | lactose-free | gluten-free | eggs-free | soy-free |
️Allergens: nuts |
⏱ 34 mins – easy
🍽 2 servings – 539 kcal per serving
- ½ tsp black pepper
- 3 oz quinoa
- 5 oz frozen sweetcorn
- 1 tbsp olive oil
- 3 oz cherry tomatoes
- 2 oz coriander
- 2 spring onions
- 1 lime
- 1 half red chili pepper
- 1 avocado
- ¼ oz brazil nuts
- ¼ oz almonds
- ¼ oz hazelnuts
- ¼ oz pecans
- ¼ oz walnuts
- 1 knife
- 1 sieve
- 1 saucepan
- 1 frying pan
- 1 squeezer
- 1 zester
- 1 spoon
- 1 wooden spoon
- 1 large bowl
- 1 bowl
- 2 plate
Chop spring onions, coriander, and red chili peppers, then cut lime in half.
Zest lime halves with a zester.
Squeeze the zested lime with a squeezer.
Cut an avocado in half.
Destone avocado halves with a spoon.
Slice peeled avocado and cut cherry tomatoes into quarters.
Rinse quinoa in a sieve. Heat 1.7 cups of water in a saucepan, then add rinsed quinoa and cook on low heat for 6 minutes. Then, turn off the heat to get a cooked quinoa.
Transfer cooked quinoa to a sieve and rinse with water.
In the same sieve, drain the quinoa.
Transfer the quinoa to a bowl.
Put the frozen sweetcorn in a frying pan and stir with a wooden spoon for 6 minutes, then turn off the heat to get a toasted sweetcorn.
Transfer the toasted sweetcorn to a plate.
Combine olive oil, tomatoes, sweetcorn, coriander, lime zest, chili pepper, and onions in a large bowl with a wooden spoon.
Transfer avocado slices to the bowl. Stir in brazil nuts, almonds, hazelnuts, pecans, walnuts, and lime juice to the bowl with a spoon to get an avocado-nut mixture.
Mix the avocado-nut mixture with a spoon, then serve to a plate.
It’s ready to be served !