Ingredients
2 cobs corn
1 bunch baby broccoli
1 avocado
Zest and Juice of 1 lime
1 ½ cups quinoa
3 cups vegetable stock
2 tbsp olive oil
1 clove garlic, chopped finely
1 tsp dried chilli flakes (optional)
2 tbsp toasted almond flakes
Salt and pepper
1 cup coriander leaves
Method
Place the quinoa and stock in a large saucepan over high heat. Bring to the boil. Reduce heat to low, cover and cook for 15 minutes or until all the quinoa is cooked and stock has absorbed. (You can also cook in a rice cooker with a ratio of 1:2 (I cup quinoa, 2 cups liquid). Cook corn cobs with their husks on in the microwave for 3 minutes until corn is tender. Remove husks and silks and cut corn kernels off the cobs. In a bowl mix together olive oil, garlic, chilli, lime zest and half the lime juice. Add broccoli and season well with salt and pepper. Heat a grill plate or shallow saucepan on high and when very hot add the broccoli. Cook for 2-3 minutes turning over half way. They should have some caramelisation and charred colour. Just before removing from the pan, add a splash of water to lightly steam the broccoli. Arrange the quinoa on a platter and top with the corn kernels, charred broccoli and sliced avocado. Dress with a little more olive oil and extra lime juice and any remaining marinade. Add a splash of red wine vinegar if you like. Sprinkle over the coriander and toasted almond flakes.
