2 small cobs of corn

100g red quinoa

1 red pepper, deseeded and diced

1 bunch coriander

Dressing

1 green chilli, finely sliced

1 small orange, juice and zest

1 tsp red wine vinegar

1 tbsp olive oil

Pinch sugar 

Pinch salt

Serves 2 with Brazilian Black Bean Stew 

Vegan | Gluten Free | Dairy Free

Heat grill to highest setting. Lightly oil the corn and place under grill in a roasting tray. Grill for 20 minutes, turning occasionally until the kernels are tender and the corn is beginning to char and turn golden.

For perfect fluffy quinoa: cover the quinoa with 200ml lightly salted water. Cook uncovered until the quinoa has absorbed all of the water (around 12 - 15 minutes), then remove from the heat, cover and let sit for 5 minutes.

When the corn is cool enough to handle, shave the kernels off with a sharp knife. Add into a mixing bowl, along with the cooked quinoa, red pepper and roughly chopped coriander leaves (keep the stalks for the dressing).

For the dressing, finely slice the coriander stalks and mix with the green chilli, vinegar, olive oil, orange zest, orange juice, sugar and salt.

Toss all together and heap on a plate with a big spoon of our smoky Brazilian Black Bean Stew - enjoy!