Quinoa, corn & capsicum salad

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.


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