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Quinoa, BBQ corn and lime soft shell tacos
Quinoa, BBQ corn and lime soft shell tacos
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Vibrant Mexican-inspired side salad to elevate any fiesta
Ingredients:
  • 3 cobs of corn in husk, ends trimmed
  • 250.00 ml white quinoa, rinsed
  • 200g mixed cherry tomatoes, quartered
  • 1 large cucumber, small dice
  • 1/2 red onion, fine dice
  • 2 red chillies, deseeded, fine dice
  • 1/2 bunch coriander, washed, roughly chopped
  • 2 avocados, small dice
  • 1 packet of mini tortillas, warmed to packet instructions
  • Tabasco sauce to serve (optional)
  • 1 lime, juiced, zest finely grated
  • 14.40 gm honey
  • 40.00 ml finely chopped coriander
  • Sea salt, to season
Instructions:
  • Preheat BBQ on high. Grill corn in their husks for 30-40 minutes, turning occasionally. Or, boil corn. Remove husks and cut corn off the cob after cooking.
  • Prepare quinoa following packet directions. Once cooked, cool on lined baking tray to prevent clumping before mixing with other ingredients.
  • Mix together vibrant cherry tomatoes, crisp cucumber, bold red onion, spicy chilli, fresh coriander, and sweet corn in a bowl. Let the flavors meld together, setting the bowl aside for later.
  • Combine the zesty lime juice and zest with olive oil, honey, coriander, and salt. Whisk together until well combined and set aside.
  • Combine the cooked quinoa with the vegetables, then gently mix in the avocado and dressing until everything is well coated. Enjoy!
  • Heat tortillas following package instructions, place quinoa in the center of each tortilla, drizzle with Tabasco, sprinkle with extra coriander, and serve.

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