This southwest-inspired salad is full of goodness; fresh crispy sweetcorn paired with roasted red peppers, lime and coriander. Fire cracker zing courtesy of the sweet chili finish. Olé!
2 cups cooked Red Quinoa 2 sweet long peppers (heirloom) 1 can organic sweet corn 1 can organic canned black-eyed peas 3 spring onions 1 clove garlic, centre removed 1 chili pepper coriander, parsley to taske
For the dressing: approx. 1 cup apple cider vinegar approx. 1 cup grapeseed oil 1/2 tsp. mustard (english) 1/4 cup coconut palm sugar 2 Tbsp. organic sweet chili sauce 2 Tbsp. organic bbq sauce 1 tsp. smoked paprika 1 tsp. celery seed 1 tsp. cumin 1 tsp. onion powder 1 lime squeezed
Step 1: Turn on oven 185C. Let oven heat up. Meanwhile start a pot of water.
Cook quinoa, cut all peppers in half longwise and splash with olive oil and smoked paprika spice. Let cook 15 min.
Step 2: Rinse sweetcorn and blackeyed peas and empty into a bowl. Chop spring onions, dice garlic, coriander and parsley finely. Mix together.
Step 3: mix together dressing. For slightly creamy dressing, add handful of soaked cashews and put into a food processor.
Step 4. Remove quinoa from stove after 12-15 minutes and drain. Let cool. Remove peppers from oven when grilled and starting to brown. Cool, then chop and add to other ‘dry’ ingredients. Add Quinoa and stir together.
Step 5. Add dressing, stir and serve with more coriander, lime and avocado. For kicks, roll into raw, vegan wrap.
Also delicious with raw vegan chips and a cold beverage.