TOASTED CORN AND MANGO QUINOA SALAD
INGREDIENTS
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300g Mixed Quinoa
1/2 a bunch of spring onions
1/2 a bunch of parsley
1/2 a bunch of coriander
1 large red onion
6X Birds eye or Cayenne chilli peppers
100g pomegranate
200g edamame
160g (small tin) sweetcorn
2 avocados
1 mango
Juice of 3 lemons
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METHOD
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Cook the Quinoa, drain and put to one side.
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Cook the Edamame if necessary, drain and put to one side.
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Lightly toast the corn and put to one side.
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In a large pan fry the onion, 2 of the spring onions and 2 of the chilli's with a little oil. Season generously.
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Meanwhile cube the avocado's and mango. Drizzle & soak each generously with lemon juice for at least 10 minutes.
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Combine all the ingredients in the large pan. Mix the pomegranate through with the juice of a lemon.
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Top generously with chopped parsley & coriander and the remaining spring onion & chilli's.