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.

INGREDIENTS:

250g regular, black or red quinoa
1 small ripe mango
1 ripe avocado
300g ripe tomatoes
2 limes
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

METHOD:

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.

Grilled Corn and Quinoa Salad

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.