A perfectly refreshing salad for all occasion and loaded with health and energy!
Try my African Quinoa corn salad with Mango dressing!
Inspired from Epicurious…
4 ears corn, shucked
1 cup of mixed peas, carrots ( vegetable medley precooked)
1 tablespoon finely grated fresh lemon zest (from 2 lemons)
2 tablespoons fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, melted or Extra virgin olive oil
3 tbs of AFRO FUSION MANGO CHUTNEY
1/2 teaspoon salt
1/4 teaspoon AFRO FUSION ALL PURPOSE SEASONING
2 cups quinoa (about 10 oz)
4 scallions, chopped
1/2 cup chopped fresh mint
Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
Meanwhile, whisk together lemon zest and juice, butter or olive oil, AFRO FUSION MANGO CHUTNEY, salt, and AFRO FUSION SEASONING in a large bowl until combined.
Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don’t worry if lid doesn’t fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, vegetable medley, scallions, mint, and salt and pepper to taste.