Name: Dairy Free Mexican Sweet Corn Quinoa Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 85 g quinoa (, uncooked); 180 ml water; 300 g sweetcorn; 1 teaspoon freshly chopped coriander (, plus more for garnish); 150 g dairy free feta (, or other cheese alternative); 60 ml mayonnaise; ½ tablespoon apple cider vinegar; 2 tablespoons fresh lime juice (, plus more for garnish, if desired); ½ teaspoon cumin; 1 teaspoon smoked paprika; ¼ teaspoon fine sea salt; ¼ teaspoon cayenne pepper

Dairy Free Mexican Sweet Corn Quinoa Salad

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

What you'll need

85 g quinoa , uncooked
180 ml water
300 g sweetcorn
1 teaspoon freshly chopped coriander , plus more for garnish
150 g dairy free feta , or other cheese alternative

The Dressing:

60 ml mayonnaise
½ tablespoon apple cider vinegar
2 tablespoons fresh lime juice , plus more for garnish, if desired
½ teaspoon cumin
1 teaspoon smoked paprika
¼ teaspoon fine sea salt
¼ teaspoon cayenne pepper

Method:

Boil water in a small saucepan and cook quinoa according to package directions (about 15 minutes until all the water is absorbed).
While the quinoa is cooking, heat the olive oil in a large pan over medium high heat. Add the corn and fry until slightly charred, approximately 7-10 minutes. Transfer the corn to large bowl. Add the red onion, coriander, and cooked quinoa to the bowl. Mix to combine.
In a separate small bowl, add all dressing ingredients and whisk/stir until smooth. Pour the dressing into the bowl with the corn, toss to mix well.
Add half the dairy free feta (or other dairy-free cheese of choice). Mix. Let the salad cool for at least 10-15 minutes. Add the remaining half of the cheese and mix. Garnish with more fresh coriander and feta and serve!

Nutrition

N/A

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