Mexi Grilled Corn & Quinoa Salad
How to Make
Add quinoa and water to a pot. Bring to the boil, turn down to a simmer and cook until water is absorbed, about 10-15 minutes. Remove from heat and let steam for 5 minutes.
Drain and rinse corn. Add to a large pan and grill, stirring regularly until corn is evenly chargrilled and tender.
Cut cherry tomatoes in half, dice avocado and red onion.
Toast pumpkin seeds, by placing in a dry pan on a medium heat and toasting until golden. Remove from pan and set aside.
For dressing - add all ingredients to a bowl and whisk together.
To assemble the salad, on a large serving dish layer fresh spinach and quinoa, drizzle over dressing. Add corn, tomatoes, red onion, avocado and a handful of each of the microgreens. Crumble over feta and toasted pumpkin seeds. Garnish with extra Pea Shoots and season with salt and pepper.
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