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Peruvian Inspired Quinoa, Avocado & Corn Salad

Peruvian Inspired Quinoa, Avocado & Corn Salad

A warm, tasty salad full of the flavours of South America!

by @Kathryn_Armitage

  • Serves 2

  • 20 minutes

  • 1 pan

  • Beginner

Suitable for dairy-free, vegans and vegetarians

Fragrant Peruvian-Style Rice & Quinoa



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  1. Heat a little olive oil in a pan over a medium heat and once hot, add the corn and chilli. Cook for about 5 minutes until nicely browned and toasted.
  2. Place the corn in a bowl to the side and return the pan to the heat, this time adding the Peruvian grains and a dash of water. Cook until soft.
  3. To assemble, add the grains to a large serving bowl and mix in chopped coriander, avocado and cooked corn.
  4. Cover in the olive oil and lime juice and stir together well. Season with salt and pepper to taste. To serve, add a scattering of pumpkin seeds or chopped nuts for a little extra crunch!

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