Alright guys – it’s nearly not salad weather anymore, woop! Not that I hate salad or anything, I just prefer my food cooked (I’d be a terrible raw til 4 participant).
THIS salad however, is a winner. Don’t tell your non-vegan friends it has quinoa in it though, because you know what they get like when they hear KEEN-WAH. All they need to know is it’s tasty and yum and shut up and eat it. Good.
Getting right into Mexican flavours lately, as you’ll see in some upcoming Instagram posts and posts on this here website. Mexican food can be super vegan friendly, and something I rarely came across growing up, so excuse me while I get all “must. veganise. every. Mexican. dish.” on you.
This salad is awesome the next day so make a big batch and eat it when you need it. Make the quinoa ahead of time and you’re laughing as well.
1/2 cup uncooked quinoa
1 cup corn kernels (I cooked two ears of corn under the grill and sliced it off, but feel free to use canned corn, or thawed frozen corn)
1 Tbsp olive oil
1 red pepper/capsicum, halved
1 jalapeños, thinly sliced
2 Tbsp fresh cilantro, chopped
2 Tbsp fresh basil, chopped
1 tsp paprika
salt and pepper to taste
1/2 lime, juiced
2 green onions, thinly sliced
6 or 7 cherry tomatoes, chopped in half
Cook quinoa according to the packet directions. Set aside to cool.
Place the halved pepper under the grill and char on both sides on medium-high heat, approximately 10 minutes on each side. Remove from the grill and set aside.
When the quinoa is cooled down, add the remaining ingredients, along with the peppers/capsicum, and stir to combine.
Serve alongside your favourite Mexican dishes – of course!
Time to make: 10 minutes prep, 20 minutes to cook quinoa/peppers, 5 minutes to combine = 35 minutes
On a scale of easy (1) to pull your hair out difficult (5) = 2, pretty simple stuff here. Make it harder (but tastier) by grilling your corn before adding it to the rest of the ingredients
#nowplaying Modjo* – Lady (Hear Me Tonight) (not my usual style but it reminds me of better times 🙂 )