Great as a side, but hearty enough for a main - a dollop of sour cream or yoghurt wouldn't go astray in this textural salad.
- 2 corn cobs, husks removed
- 300 g (10½ oz/1½ cups) red quinoa, rinsed thoroughly
- 250 g (9 oz) grape tomatoes, halved
- 1 red capsicum (bell pepper), diced
- 1 red onion, finely diced
- 1 jalapeno chilli, very finely diced
- 400 g (14 oz) tinned black beans, rinsed and drained
- 2 cups coriander (cilantro) leaves, finely chopped
- 30 g (1 oz/¼ cup) pepitas (pumpkin seeds)
- 2 tbsp olive oil
- 2 limes, juiced
- ½ tsp sea salt flakes
- 1 tsp smoked paprika
- ½ tsp ground cumin
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat a barbecue grill to high and lightly grease with oil.
2. Blanch the corn in a large pot of boiling water for 1 minute, then drain. Brush or spray the corn with olive oil and cook on the grill, turning occasionally, for about 10 minutes or until charred. Set aside to cool then cut the kernels off the cobs.
3. Bring 750 ml (251⁄2 fl oz/3 cups) of water to boil in a medium saucepan over high heat. Add the quinoa, cover and simmer for about 15 minutes or until all the moisture is absorbed. Remove from the heat and keep covered.
4. To make the dressing, combine the ingredients in a small bowl and whisk well.
5. To assemble the salad, mix the quinoa, corn, tomatoes, capsicum, onion, chilli and beans in a large bowl.
6. Pour the dressing over, add the coriander and toss to combine. Sprinkle with the pepitas. Serve at room temperature.
Recipe from Feed The Man Meat (Smith Street Books).