Peruvian toasted sweetcorn, avocado & quinoa salad

A plate full of food Vegetarian Salad Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:20 mins
  • Easy
  • Serves 2

Try this vegetarian salad with protein-packed quinoa and protective carotenoids, a healthy choice for lunch or dinner

Nutrient Unit
kcal 481
fat 31g
saturates 5g
carbs 37g
sugars 6g
fibre 6g
protein 12g
salt 0.1g


  • 75g uncooked quinoa
  • 140g frozen sweetcorn
  • 1 tbsp extra-virgin olive oil
  • 75g cherry tomatoes , quartered
  • 1 small pack coriander , leaves roughly chopped
  • 2 spring onions , trimmed and finely sliced
  • finely grated zest and juice 1 lime
  • 1/2 long red chilli , finely chopped (deseeded if you don’t like it too hot)
  • 1 ripe but firm avocado
  • 25g mixed nuts , such as brazils, almonds, hazelnuts, pecans and walnuts
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  • STEP 1

Half fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve then add to the water, stir well and simmer for about 12 mins or until just tender.

  • STEP 2

While the quinoa is cooking, put the sweetcorn in a dry frying pan and place over a medium-high heat. Cook for 5-6 mins, turning every now and then until lightly toasted. Set aside.

  • STEP 3
Egg Niçoise salad

Rinse the cooked quinoa in a sieve under cold water, then press hard with a ladle or serving spoon to remove as much of the excess water as possible.

  • STEP 4

Tip the quinoa into a bowl and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chilli. Season well with black pepper.

  • STEP 5
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Halve and stone the avocado. Scoop out the flesh with a large metal spoon and cut into slices. Toss with the lime juice. Add the avocado and nuts to the salad and toss gently together before serving.

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