Mexican Quinoa, Corn, Avocado & Mango Salad

A super nutritious and refreshing salad that combines quinoa, corn, avocado, mango, and pan-fried halloumi, finished with a delightful honey, jalapeno, and lime dressing.

By @wholesomebysarah

Original recipe source

Mexican Quinoa, Corn, Avocado & Mango Salad

Cook time: 30 minutes

Servings: 6

Ingredients

  • 1 cup white quinoa
  • 6 cups water
  • 1 teaspoon powdered veggie stock
  • 3 corn cobs husks removed
  • 1 lebanese cucumber diced
  • 1 large mango diced
  • 1 large avocado diced
  • 0.75 cup coriander roughly chopped
  • 400 g canned chickpeas drained and rinsed
  • 2 cups rocket
  • 200 g halloumi cheese cut into cubes or strips
  • 1 tablespoon extra virgin olive oil
  • 0.25 cup olive oil
  • 1 lime juiced
  • 1 jalapeño deseeded and finely chopped
  • 1 tablespoon coriander finely chopped
  • 1 tablespoon honey
  • 0.5 teaspoon ground cumin
  • 0 salt to taste
  • 0 pepper to taste

Instructions

  1. Rinse the quinoa under cold water. In a large pot, bring 6 cups of water to a boil. Add the quinoa and 1 teaspoon of powdered veggie stock, then cover and reduce the heat to low. Cook for about 15 minutes until the water is absorbed and the quinoa is fluffy.
  2. While the quinoa is cooking, remove the husks from the corn cobs. Grill the corn on a skillet over medium-high heat until charred marks appear.
  3. Prepare the other salad ingredients by dicing the Lebanese cucumber, large mango, and large avocado. Roughly chop 3/4 cup of coriander.
  4. Drain and rinse the chickpeas. In a large bowl, combine the cooked quinoa, chickpeas, diced cucumber, mango, avocado, coriander, and grilled corn, cut from the cobs.
  5. Slice the halloumi cheese into cubes or strips. Heat 1 tablespoon of extra virgin olive oil in a pan and fry the halloumi on both sides until golden brown.
  6. In a small bowl, whisk together 1/4 cup of olive oil, juice of 1 lime, 1 deseeded and finely chopped jalapeño, 1 tablespoon of finely chopped coriander, 1 tablespoon of honey, 1/2 teaspoon of ground cumin, and salt and pepper to taste.
  7. Drizzle the dressing over the salad, toss gently to combine. Top with the pan-fried halloumi before serving.
Find more recipes