RCI-RC.006.0042.001
Coco - Banana Salad
Coco - Banana Salad
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- red kidney beans or black beans1 cupcooked
- 1 cup
- corn on the cob2 unitkernels removed
- pumpkin400 gcubed
- red capsicum1 largediced
- tomato1 largediced
- red onion1 unitdiced
- bunch coriander1 unitchopped
- 2 teaspoons
- 1 teaspoon
- 1 unit
- 1 unit
- 1 unit
Method
1
Rinse quinoa under cold water and cook in 2 cups of water according to package directions, typically 15 minutes, until the liquid is absorbed and grains are fluffy. Spread on a plate to cool.
15 minutes
2
Toss the pumpkin cubes with 1 teaspoon of olive oil, sea salt, and black pepper. Spread on a baking sheet and roast at 400°F until tender and lightly caramelized, approximately 20-25 minutes.
22 minutes
3
Remove corn kernels from the cob by cutting downward along the length of each ear with a sharp knife.
4
Dice the red capsicum, tomato, and red onion into uniform, bite-sized pieces.
5
Combine the cooled quinoa, corn kernels, cooked beans, and roasted pumpkin in a large bowl.
6
Add the diced capsicum, tomato, red onion, and ground cumin to the bowl.
7
Drizzle with the remaining olive oil and lemon juice, then add chopped coriander and toss until evenly combined.
8
Taste and adjust seasoning with additional sea salt and black pepper as needed. Allow the salad to rest for 10-15 minutes before serving to allow flavors to meld.
12 minutes