Corn and Quinoa Salad with Honey, Lemon-Lime Dressing

 

 

That I'm posting a recipe for a salad bursting with healthful things has absolutely nothing to do with me over-eating and over-indulging in rich, decadent, over-the-top food of late... absolutely nothing. Pants on fire.


Corn and Quinoa Salad with Honey, Lemon-Lime Dressing
Serves 4

For the Salad:
2 ears of corn, husks removed steamed for 5 minutes and kernels removed
100g red quinoa
300g mixed cherry tomatoes, halved or quartered
4 spring onions, finely sliced
1 jalapeno, finely chopped
1 cup chopped mint leaves
1 cup chopped coriander leaves
Juice of 1 lime

For the Dressing:
3 teaspoons wholegrain mustard
3 teaspoons honey
3 teaspoons lemon juice
1 clove garlic, minced
3 teaspoons sherry vinegar
1/4 cup mayonnaise
2 tablespoons pouring cream

Make the Salad:
Put the quinoa into a medium saucepan, add 1 cup water and bring to the boil. Reduce to simmer and cook with the lid on for about 25 minutes, until the quinoa is tender and the water has been absorbed. Set aside to cool.

Put the tomatoes, corn kernels, spring onions, jalapeno, mint leaves and coriander leaves into a large serving dish. Pour over the juice of the lime and leave to let the flavours mingle for about 30 mintues.

Add the quinoa and toss, then drizzle with the dressing to serve.

Make the Dressing:
Put all the dressing ingredients into a small bowl and whisk to combine.