Crispy Quinoa Salad (V)

Ingredients

Quinoa Salad

• 1 cup uncooked quinoa
• 2 Tbsp olive oil
• 2 tsp salt
• 120g avocado, cut into bite-size chunks
• 40g drained kidney beans
• 50g grilled corn kernels
• ¼ cup pico de gallo
• 20–30ml quinoa salad dressing
• 1 tbs crispy quinoa
• fresh coriander for garnishing

Quinoa Salad Dressing

• Juice of 2 large lemons
• 2 Tbsp honey
• 2 cloves garlic, minced
• 2 tbs fresh coriander, chopped
• 2 tsp shichimi togarashi (Japanese seven spice)
• ¼ cup cold water
• salt to taste

Method

1. Place a pot of salted water over medium heat, add the quinoa and bring to a simmer. Cook until tender, then carefully drain and allow to cool slightly in the pot.
2. Preheat the oven to 190°C and line a baking tray with greaseproof paper.
3. Add the olive oil and 2 tsp salt to the pot and run your fingers through the quinoa to coat it.
4. Evenly spread the quinoa in a single layer on the lined baking tray to avoid clumping.
5. Bake for 35 minutes, mixing every 10 minutes, until the quinoa is golden brown and crispy.
6. Place the avocado, kidney beans, grilled corn and pico de gallo into a salad bowl.
7. Combine all the ingredients for the quinoa salad dressing in a separate bowl, whisking well.
8. Pour the dressing over the salad and mix gently so as not to squash the avocado. Check and adjust seasoning, if necessary.
9. Sprinkle the crispy quinoa over the top, but do not mix it in, and garnish with fresh coriander.