Corn and quinoa bowl
Photo by Annabel Langbein Media
Rinse quinoa (pronounced keen-wah) in a fine strainer before cooking to wash off the bitter coating. For a chart of cooking times for grains and pulses see my website.
For the corn and quinoa
|2 cups||Quinoa, cooked|
|2 cups||Corn kernels|
|10||Green beans, use up to 12, chopped and blanched (optional)|
|2||Spring onions, finely sliced|
|½ cup||Coriander leaves, coarsely chopped|
For the lime dressing
- To make dressing, combine lime juice and olive oil and salt and pepper to season in a large serving bowl or jar (or divide between two medium jars).
- Layer in quinoa, then corn, then green beans. Top with spring onions and coriander and screw on the lid or lids. To serve, toss gently or invert into one or two large bowls and toss gently.
More vegetarian bowls from Annabel
For more clever and adaptable recipes see Annabel's new book, Essential Annabel Langbein (Annabel Langbein Media, $65), a beautiful compendium of more than 650 of her best-ever savoury recipes and cooking tips. Find out more at annabel-langbein.com or follow Annabel on Facebook or Instagram.