Mexican quinoa corn sweet potato salad

Jacqueline Alwill

Brown Paper Nutrition

Friends… It happened I managed to make Mexican WITHOUT CORIANDER!!! This move may well win some friends back into my life!!!!! Coriander is delicious and one of my favourite herbs but let’s face it, this herb is definitely not everyone’s cup of tea. And, if I’m to be honest the only reason it didn’t feature here (or mint!) is because I literally had next to nothing left in the fridge to make this. Super grateful to have lots of yum dried herbs and spices on hand always though because I couldn’t live without them and the flavour of them makes a meal go from boring to awesome. See for yourself!

What are your favourite herbs?

MEXICAN QUINOA CORN SWEET POTATO SALAD 

Serves 4

Gluten free : Vegetarian

1 large (520g) sweet potato, cut into 2cm chunks

2 cobs corn, cut into quarters

1 medium (200g) red capsicum, deseeded and cut into chunks

2 tablespoons extra virgin olive oil

150g cherry tomatoes, quartered

1 1/2 cups cooked quinoa

1/4 cup pickled red onion or 2 tablespoons finely chopped red onion

1 medium avocado, peeled and sliced

1/2 lemon

Optional to serve: Pickled jalapenos and hemp seeds

sea salt and black pepper

Spiced yoghurt dressing:

1/2 cup natural yoghurt (dairy or coconut as you choose – I used Jalna Biodynamic Organic)

1-2 teaspoons Mexican Spice blend – I used Spice and Co, you can add more to taste

1 tablespoon extra virgin olive oil

few drops of tabasco or to taste

 

Heat oven to 180C, line a large baking tray with greaseproof paper. Arrange sweet potato, corn and capsicum on tray, drizzle with extra virgin olive oil, toss to coat and place in oven to cook for 30 minutes. Whisk together all ingredients for the dressing and spread over the base of a serving platter. Once vegetables are cooked, cut kernels from corn and toss all ingredients together, except the avocado. Arrange half the salad ingredients over the yoghurt dressing on serving platter, followed by half the avocado and repeat. Finish with a sprinkle of jalapenos, hemp seeds, season with sea salt and black pepper, squeeze with lemon juice and serve.