This fresh and vibrantly coloured salad is a great accompaniment to barbecued meats or Tex Mex style dishes. I like it as a healthy alternative to rice as a side for my chilli con carne.
1 cob corn
1 small red capsicum
1/2 cup red quinoa
baby cos leaves – about half a lettuce depending on how big they are.
1/4 cup coriander leaves, roughly chopped
For the dressing
juice of half a lime
2 small red chillies, seeds removed & finely diced.
2 tbslp extra virgin olive oil
Cook the quinoa in 1 cup of water in a small saucepan with the lid on. All the liquid should evaporate. Separate the grains with a fork and spread out to cool/dry whilst you get on with the rest of the preparation.
Slice the sides off the capsicum and cook on a hot grill pan or bbq for 2 minutes then turn and cook for a further 2 minutes. You want the capsicum softened but still quite firm. Remove and once cool, roughly chop into 1cm dice.
Remove the outer husk and silk from the corn. You have a couple of option for cooking it. If your bbq is on, cook it over the grill, turning regularly for about 10 minutes. If you are cooking inside I tend to put it in the microwave on high for 3 minutes. Don’t overcook it. Overcooked corn loses it beautiful sweetness and takes on a less than fabulous texture. Remove the kernels from the cob with a knife.
Roughly chop the cos leaves and place in a large bowl with the quinoa, corn, capsicum and coriander leaves. Gently toss through to combine then pile on a flat plate. Combine dressing ingredients and drizzle over the top.
This should be enough for a side dish for 4-6.