Mexi Grilled Corn & Quinoa Salad

Ingredients

1 cup quinoa

2 cups water

1 can whole corn kernels (or 2 corncobs)

1 cup cherry tomatoes

1/2 large red onion

2 cups fresh spinach

1/2 avocado

50g feta

1/4 cup pumpkin seeds

1 handful Rambo Radish

1 handful Pea Shoots

 

Method

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.

Serves 4-6