PERUVIAN QUINOA SALAD WITH CORN, OCOPA DRESSING & CORN NUTS

30 MIN
Masterclass
Vegetarian

INGREDIENTS:

Serving amount:
  • 1 mixed quinoa pack
  • 1 corn nuts pack
  • 1 peanut butter tub
  • 1 corn cob
  • 1 cucumber
  • 1 tomato
  • 1 lime
  • 1 sweet potato
  • 1 kipfler potato
  • 1 red onion
  • 1 coriander bunch

Pantry staples: Cooking oil, salt

Allergens: Onion, nuts (peanut)

Specialised equipment: Microwave (optional), lined baking tray, strainer or sieve 

Chef's note: Quinoa is a gluten free, high protein seed that is grown around Peru, Chile and Bolivia. Referred to as the “mother of all grains” by the Inca’s of South America, this once sacred seed is now found all over the world and loved for its nutritional content. 

* Use half the onion provided. 

* Coriander is to be split across various other dishes so please read each recipe carefully. 

Method:

1. Prepare the ingredients 

Preheat oven to 200C fan forced. Wash the vegetables. Finely chop half of the onion*, cut the remainder into wedges. Halve the cucumber, remove the seeds with a spoon and reserve. Slice the cucumber on the diagonal. Cut the potatoes into 2cm pieces, do not peel. Finely chop the coriander* roots and stems. Pick some coriander leaves. Juice the lime. 

2. Cut the tomato 

Quarter the tomato, remove the pulp and seeds and reserve. Thinly slice the tomato segments. 

3. Make the dressing 

Place the finely chopped onion, coriander roots and stems, cucumber seeds, tomato pulp and seeds, lime juice and a good pinch of salt. Mix well with a spoon, press down on the vegetables to release their juice. Set aside for at least 10 minutes. 

4. Roast the potatoes 

Coat the sweet potatoes and kipfler potatoes in a little oil and salt. Place onto the baking tray and put into the preheated oven. Roast for 15 minutes. Add the onion wedges to the lined baking tray and continue roasting for an additional 5 minutes or until the vegetables are cooked. 

5. Cook the quinoa 

Meanwhile, bring a saucepan of salted water to the boil. Add the quinoa and cook, stirring occasionally, for 5 minutes or until the grains separate. Strain through a sieve and place back into the pan. Cover with a lid or tea towel and steam for 5 minutes. 

6. Cook the corn 

If the corn is in the husk, you can microwave it for 2-3 minutes. This process will steam the corn kernels. Take care removing the husk as there may be steam that could burn. Alternatively, you can remove the husk and boil the corn for 3 minutes. Cut the kernels from the cob. 

7. Make the ocopa sauce 

Strain the dressing through a sieve over a bowl, pressing to remove as much liquid as possible. Add some of the dressing vegetable pulp to the quinoa and mix to combine. Stir in some of the liquid dressing into the peanut butter to make a thin paste. Reserve the remaining liquid dressing. 

8. To serve 

Divide the quinoa between serving dishes. Top with the potatoes, onion wedges cucumber, tomato, corn and corn nuts. Drizzle with the ocopa sauce. Top with the coriander leaves and serve with the remaining dressing.