Quinoa, Grilled Corn, Tomato and Feta Salad

I ate my way to the bottom of a huge bowl of this salad, leaving no room for cake. It's a tragedy and a comedy all in one.



Quinoa, Grilled Corn, Tomato and Feta Salad
Serves 4

For the Salad:
1 cup red quinoa
4 ears of corn, shucked
200g cherry tomatoes, halved
1 avocado, cut into chunks
3 spring onions, finely sliced
100g feta, crumbled
Sea salt flakes
Freshly ground black pepper
Handful basil leaves, shredded

For the Dressing:
3 tablespoons lime juice
1/4 extra virgin olive oil

Make the Dressing:
Put the olive oil  and lime juice into a small bowl and whisk. Season with salt and pepper.

Make the Salad:
Rinse the quinoa in warm water and drain. Bring 2 cups of water to a boil in a small saucepan and add the quinoa. Bring the water back to the boil and then reduce the heat to medium - a lively simmer. Clamp a lid on the saucepan and cook with quinoa for about 12 minutes. The water should be all absorbed. Turn the heat off, fluff the quinoa with a fork, pop the lid back on and let is rest for about 15 minutes.

Grill the corn on a grill pan or barbecue until it is cooked and lightly burnished. Cut the kernels off the cobs.

Put the cooked quinoa, grilled corn and tomatoes in a large serving bowl and season well with salt and pepper and toss. Add the avocado, spring onions and then the dressing and toss again. Top with crumbled feta and shredded basil leaves.