South American deliciousness in Incan Salad: Quinoa, Sweet Potato, Rice, Corn and Beans with an avocado, lime and chilli sauce. Sprinkled with some spring onion greens, chopped coriander leaves and hemp seeds. This one will keep you full for hours!
Incan Salad
Prep time
Cook time
Total time
Author: Deb
Recipe type: Salad
Cuisine: South American
Serves: 4-6
Ingredients
- 2 cups or 300g cooked quinoa (about ½ cup dry)
- 2 cups or 360g cooked short grain brown rice (about ¾ cup dried)
- 2 cups frozen corn, defrosted
- 1 can kidney beans, drained and rinsed
- 180g cooked sweet potato cubes (2 large sweet potatoes, peeled, diced, roasted)
- Garnish (optional):
- 4 spring onions, chopped
- small bunch of coriander, chopped
- hemp seeds to garnish - optional
- Dressing:
- 1 medium avocado (about 220g of flesh)
- ½ tsp salt
- 75ml lime juice
- 100 ml water
- 1 tsp semi dried chopped chillies (Gourmet Garden brand) - or to taste
- 1 heaping teaspoon rice malt syrup or other liquid sweetener
- zest of a lime
Instructions
- To make this salad really easy to throw together, peel, dice and roast your sweet potato the night before or earlier in the day, then refrigerate.
- You could also cook your grains too and refrigerate so you don't need to wait for your grains to chill before assembling the salad. You can also leave out the rice altogether and double the quinoa but as it's quite an expensive ingredient this does help to cut the cost!
- You can cook brown rice and quinoa together in a rice cooker, just combine the ½ cup quinoa and ¾ cup dried grains with 2 cups water.
- Make the dressing by blitzing all ingredients apart from the lime zest in a blender, or jug and a stick blender, or a fork and some elbow grease will do the same job. Stir in the lime zest, taste and adjust the salt / lime juice etc to your taste. It should be quite tart to contrast with the sweetness from the potato.
- In a very large bowl, combine the rice, quinoa, sweet potato, beans, corn and cubes of potato and combine well. Stir through the onions and coriander - or leave in bowls if you have sensitive taste buds around the table so everyone can add their own.
- Serve with the sauce and hemp seeds to sprinkle if liked.