I spotted Jamie Oliver‘s Grilled Corn and Quinoa Salad recipe and thought how tasty it sounded and as I had some left-over piri-piri chicken in the fridge from a roast chicken the night before, I decided to substitute the chicken for the bacon and see what happened. I also cook my quinoa using home-made bone broth, supplies of which I always keep in my freezer. I find this gives the quinoa a lovely flavour. Needless to say, the recipe was a great success and the flavours mingle beautifully.
250g regular, black or red quinoa
1 small ripe mango
1 ripe avocado
300g ripe tomatoes
Extra virgin olive oil
2 corn on the cob
2 cloves of garlic
Shredded cooked chicken (the recipe uses 4 rashers of smoked streaky bacon)
1 fresh red chilli
20g feta cheese
½ bunch fresh coriander or mint
Cook the quinoa according to the packet instructions, then drain.
Peel and de-stone the mango and avocado then roughly chop the flesh, along with the tomatoes. Place in a large bowl and toss them with the zest of the limes and the juice, 2 tablespoons of extra virgin olive oil (I only used one tablespoon of oil) and a pinch of sea salt and black pepper. Leave to macerate.
Grill the corn cobs on a hot griddle pan until nicely charred, then carefully slice off the kernels.
Peel the garlic and finely slice with the bacon (if using) and the chilli (de-seed if you like). Put it all into a small frying pan on a medium heat with 1 teaspoon olive oil. Stir and cook until lightly golden, tossing regularly. I added the chicken to the pan for the last minute or two to heat through.
Tip into the bowl of macerated veg; add the quinoa and corn and toss it all together, then taste and season to perfection. Crumble over the feta and herb leaves and serve.
This recipe could serve 4 people (at a push), but it was so tasty we ate most of it for dinner. Leftovers would be ideal for lunch the following day.