Serves 4

500 ml Vegatable Stock
180 g Raw Quinoa
2 each Shallots
1 bn Finely Chopped Coriander
Lime Juice
Olive Oil
150 g Sweetcorn
150 g Black Beans
1 each Very finely chopped red chili pepper
1 each lrg Orange Juiced
each Lime Juiced
ml Olive Oil
tsp Dijon Mustard
Vegetable Oil
1 each Ripe Avocado
1 each Lime Juiced
1 tsp Cajun Spice
200 g Mixed Leaves

Quinoa Salad, Orange & Lime Dressing


Quinoa Salad

Begin by preparing the quinoa mix. Bring the stock to the boil and add in the quinoa. Lower the heat to a low gentle simmer and cover until cooked, about 15 minutes. Remove from the heat and stir in the chopped shallots, lime juice and olive oil. As it cools add the sweet corn and black beans (if you use canned ingredients ensure they have been well rinsed in cold water and drained before adding). Once completely cooled add the coriander and check the seasoning.

Avocado Puree

Peel and stone the avocado before placing it in a food processor. Add all of the lime juice and salt along with the Cajun spice, both the salt and lime are anti-oxidants so they help with keeping the avocado bright green along with adding flavour. Blend until a smooth puree is reached ready to either pipe or spoon on to the plate.

Orange & Lime Dressing

In a round bottom bowl spoon in the Dijon mustard, while whisking all the while, add the lime and orange juice. Now, still whisking, slowly add the olive oil to ensure the dressing doesn’t split. Follow the same process with the vegetable oil, using olive oil on it’s own is just too strong for this dressing so adding the vegetable oil just softens everything a little allowing the citrus come through.

To Serve

Mix a portion of the quinoa in a bowl with a few fresh coriander leaves ad a drizzle of the dressing before pressing into a ring in the center of the plate to keep a nice presentable shape. Spoon a little of the avocado puree on wither side of the quinoa and drag it with the back of a spoon around the plate, creating a sort of ying yang effect. Now dress the leaves with the salad dressing and tease into a nest to top the quinoa. Finish the plate with a sprinkle of freshly, finely chopped red chili peppers