2 tbsp coconut oil or butter, melted
1 tsp smoked paprika
1 tsp cayenne pepper
2 corn cobs, outer leaves removed
200g cherry tomatoes, diced into tiny squares
1 red pepper, diced into tiny squares
1 green pepper, diced into tiny squares
2 tbsp cider vinegar
1 tbsp olive oil
100g fresh coriander, finely chopped
6 tbsp Greek yoghurt
juice of 1 lime
1 avocado, peeled, stoned and cut into chunks
salt and pepper
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Autumn Salad: Mexican BBQ Grilled Corn Quinoa, with Chilli Salsa
As autumn kicks in and the temperature drops, I prefer a salad with a bit of a kick. Paprika and cayenne take to quinoa amazingly, giving the zingy heat I crave. And because the corn is barbecued in coconut oil, it gives you some extra-nutritious goodness.
Put the quinoa in a saucepan with the water and a pinch of salt. Bring it to the boil, then turn the heat down and let it gently simmer for 12–15 minutes, or until all the water has been absorbed.
Heat a griddle pan over a medium heat. Meanwhile, mix the melted coconut oil or butter, smoked paprika, cayenne and a pinch of salt and freshly ground pepper. Brush the spiced oil evenly over both corn cobs. Wrap them in foil and griddle them, rotating every few minutes, for 20 minutes, or until cooked. Unwrap the corn, let it cool, then use a knife to cut the corn away from the cob.
To make the salsa, put the tomatoes and pepper into a bowl, then dress them with the cider vinegar, olive oil and a pinch of salt.
Mix the chopped coriander through the quinoa with the yoghurt, lime juice, a pinch of salt and some freshly ground pepper. Throw the corn over the quinoa, then the salsa, and finally scatter the avocado chunks on top.