Recipe

Chisaya Mama Salad

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Chisaya Mama Salad

Sweetcorn quinoa with a mustard vinegar dressing, topped with a fresh cucumber salad & toasted almonds.




Ingredients to serve 2

  • ½ x cucumber
  • 20g x whole almonds
  • ¾ cup x rainbow quinoa – rinse
  • 1 x sweetcorn cobs – slice off kernels
  • 1 tsp x wholegrain mustard
  • 1 tbsp x apple cider vinegar
  • ½ clove x garlic – peel, grate finely & chop
  • ½ x bell pepper – deseed & dice (½ cm)
  • ½ x red onion – peel & chop finely
  • 100g x cherry tomatoes – cut into quarters
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x cucumber
  • 40g x whole almonds
  • 1½ cups x rainbow quinoa – rinse
  • 2 x sweetcorn cobs – slice off kernels
  • 2 tsp x wholegrain mustard
  • 2 tbsp x apple cider vinegar
  • 1 clove x garlic – peel, grate finely & chop
  • 1 x bell pepper – deseed & dice (½ cm)
  • 1 x red onion – peel & chop finely
  • 200g x cherry tomatoes – cut into quarters
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Diced cucumber: Cut the ends off the cucumber, slice in half lengthways and scrape out the seeds with a teaspoon. Then dice the cucumber in ½ cm cubes.

Step 3

Sweetcorn quinoa: Place a pot on medium-high heat and add the quinoa with boiling water (3 cups water) and a pinch of salt. Bring to the boil and cover, turn down the heat and simmer (gently boil) for 15 minutes, until all the water is absorbed. In the last 8 minutes of cooking, add the sweetcorn kernels.

Step 4

Almonds: Place in a small pan on medium high heat and dry toast for 2-3 minutes until golden brown. Remove and chop roughly.

Step 5

Mustard vinegar dressing: Mix together the wholegrain mustard, apple cider vinegar and garlic. Season with salt and pepper.

Step 6

Cucumber salad: Mix together the bell pepper, cucumber, red onion and cherry tomatoes. Add HALF the dressing and mix through.

Step 7

Serve by mixing the REST of the dressing through the sweetcorn quinoa and top with the salad and toasted almonds.