Recipes
Date posted: 13/12/2017
Ingredients
| Everyday Favourites cooked quinoa | 1kg |
| Everyday Favourites sweetcorn | 200g |
| Avocado IQF slices | 250g |
| Everyday Favourites red kidney beans | 400g |
| Black rice cooked | 400g |
| Roasted diced red pepper | 200g |
| Chopped coriander | 20g |
| Chopped parsley | 20g |
| Orange segments | 100g |
| Diced red onion | 150g |
| Pure olive oil glass | 100ml |
| Avocado IQF slices (for the dressing) | 250g |
| Mexican chilli oil paste | 100g |
| Orange juice | 100ml |
Method
Pre-prepared instructions - weigh out all ingredients and cook the black rice for 18 mins or until tender
- For the quinoa follow the cooking intructions on bag and chill
- Sear the corn in a hot pan and chill
- Chop 250g avocado into rough chunks
- Drain the beans and rinse
- Add all the ingredients for the salad and gently tumble together ready for the dressing
- Make your dressing by adding all ingredients to a blender and blitz until smooth , then add to the base salad
- Garnish with some fresh lime wedges and a few seasonal leaves