Mexican quinoa, corn, avo & mango salad with honey fried haloumi
Appliance/Function:
Ingredients
Quinoa
- 1 cup quinoa
- 2 cube vegetable stock
Corn
- 3 corn cob or 400 g corn kernels
Salad
- 400 g chickpeas
- 1 cucumber
- 1 mango
- 1 avocado
- 1 bunch coriander
Dressing
- 1 lime
- 1 jalapeno optional
- 2 tbsp olive oil
- 1 tbsp honey
- ½ tsp cumin
Haloumi
- 200 g haloumi cheese
- 2 tsp olive oil
- 1 tbsp honey
Instructions
Cook quinoa
- Rinse 1 cup quinoa well under cold water using a strainer or sieve. Add quinoa, 2 cups of water and 2 cube vegetable stock to a large pot and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the quinoa is cooked. Then set aside with a lid on for 5 minutes. Fluff with a fork.
Cook corn
- Cook 3 corn cob for 5 minutes in on a plate in the microwave. Once cooled, remove the husks from the corn.
Make salad
- Drain and rinse 400 g chickpeas. Dice 1 cucumber. Peel and dice 1 mango and 1 avocado. Roughly chop 1 bunch coriander In a large bowl add the quinoa, chickpeas, cucumber, mango, avocado and half of the coriander. Season with salt and pepper.
Make dressing
- Juice 1 lime. Deseed and finely slice 1 jalapeno (if using). In a small bowl whisk to combine the reserved coriander, lime juice, jalapeno, 2 tbsp olive oil, 1 tbsp honey and ½ tsp cumin. Season with salt and pepper.
Cook haloumi
- Slice 200 g haloumi cheese into strips or cubes. Heat 2 tsp olive oil in a large frypan on medium heat. Fry the haloumi for 2-3 minutes on each side, then drizzle over 1 tbsp honey and cook a further 30 seconds. Add to the salad and drizzle over the dressing. Toss to combine.
To serve
- Divide the Mexican quinoa, corn, avocado and mango salad with haloumi between bowls.
Nutrition
Calories: 782kcal | Carbohydrates: 93g | Protein: 30g | Fat: 36g | Saturated Fat: 12g | Sodium: 967mg | Potassium: 1191mg | Fiber: 17g | Sugar: 27g | Calcium: 603mg | Iron: 6mg