all

baking/pastry

bar food/snacks

bbq

breakfast

canapes

cheese

desserts

dinner

dressings/sauces

enigma c3

lunch

mini cakes & afternoon tea

nc

party bites

pasta

raw

salads

sides

soups

tapas bar

submit your recipe

QUINOA & BELL PEPPER SALAD

Prep/Cooking Time: 15-30 Minutes

Printable Version

Ingredients

  • 1 Kilo cooked quinoa
  • 450g Mixed color bell peppers
  • 50g Sweet chili
  • 400g Sweet corn
  • 35g Coriander
  • 30ml Red wine vinegar
  • 5-10g Dijon mustard
  • 45ml Olive oil
  • Salt
  • Pepper

Instructions

  • Take the bell peppers and and sweet chilies and remove the stems and seeds
  • Once cleaned cut the bell peppers into bite size pieces. 
  • Slice the chilies as finely as possible
  • Place the cut peppers into a mixing bowl and add to them the corn
  • Add the quinoa and the coriander washed and finely chopped
  • Mix well and reserve in the fridge till needed
  • Place the mustard in a small mixing bowl and add to it the vinegar
  • Whisk together and incorporate the olive oil

Packaging

  • Add a small amount of olive oil to the quinoa and mix well
  • Spoon 300g of the salad mix into the 24oz container
  • Fill the small sauce pot with the dressing and cover with a lid
  • Add the lid to the salad and seal. Reserve in the fridge till needed