Mexican-Style Veg & Quinoa with Grilled Corn

Smoky chargrilled corn and a vibrant tomato salsa bring freshness and colour to Merchant Gourmet Mexican-Style Veg & Quinoa in this quick and flavour-packed meal. Finished with zesty lime, fresh coriander and a hint of chilli, it's a bright, satisfying dish that's perfect for easy lunches, light suppers or summer dining.

Written by Merchant Gourmet
10 minutes Serves 2 Beginner
Mexican-Style Veg & Quinoa with Grilled Corn
Ingredients
  • 4 vine tomatoes, deseeded and roughly chopped
  • Juice of 1 lime
  • A handful of fresh coriander, finely chopped
  • 1 red chilli, finely chopped
  • 1 tbsp extra virgin olive oil
  • Sea salt and black pepper
  • 2 corn on the cob
  • 1 pack Merchant Gourmet Frozen Mexican Style Veg & Quinoa

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Mexican Style Vegetables, Rice & Quinoa
Mexican Style Vegetables, Rice & Quinoa
400G
  1. Brush the corn on the cob with the olive oil.
  2. Heat a griddle pan or barbecue to a high heat and cook the corn for 8–10 minutes, turning occasionally, until lightly charred all over.
  3. Meanwhile, combine the tomatoes, lime juice, coriander, chilli and extra virgin olive oil in a bowl. Season with sea salt and black pepper and stir well to make a fresh salsa.
  4. Heat the Merchant Gourmet Mexican-Style Veg & Quinoa according to the pack instructions.
  5. Divide the quinoa between two plates and serve alongside the chargrilled corn.
  6. Spoon over the fresh tomato salsa and serve immediately.

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