Keyword ancient grain salad, grain salad, inglewood farms
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Calories 651kcal
Author AnotherFoodBlogger
Equipment
Chef Knives
Chopping board
saucepan
large mixing bowl
Small mixing bowl & whisk or jam jar
Ingredients
¾cupquinoa
2ears corn
2peaches
1avocado
½small red onion
3tomatoes
150glettuce
1handful coriander
Dressing
150mloil
1tbspwholegrain mustard
2tbsphoney
salt
Instructions
Cook quinoa according to the packet
Thinly slice red onion, cut tomatoes into wedges, peel and thinly slice avo, cut peaches into wedges, char corn and remove from the husk and finely chop the coriander
Once quinoa is cooked and cooled slightly add all the remaining ingredients and toss to combine
Whisk or shake the dressing ingredients in a jar and add ½ to the quinoa salad. Taste and add more dressing as required.
Notes
Tips/Tricks
you can prepare the majority of ingredients in advance and then toss to combine closer to serving. Leave cutting the avo until you serve the salad
I cut my tomatoes & peaches into 8 wedges per piece but feel free to dice or cut thinner/thicker
this salad will keep for up to 4 days in the fridge, so make a little extra and take it to work 😉