Charred Corn & Quinoa Salad with Creamy Coriander Dressing

Salad

• 1 cup uncooked quinoa
• 2 cup Nuttelex Beef Stock
• 1 tbsp Nuttelex Buttery Spread
• 1 can corn kernels (drained and rinsed)
• ½ tsp smoked paprika
• ¼ tsp cumin
• ¼ tsp coriander
• 1 can black beans (drained and rinsed)
• ¼ packed cup fresh coriander
• ½ red capsicum (diced)
• ½ red onion (finely diced)
• 1 cup cherry tomatoes
• 1 avocado (diced)
• salt & pepper

Dressing

• ½ cup raw cashews (soaked in boiling water for 10 minutes)
• ⅓ cup Nuttelex Pure Oat milk
• 1 ½ tbsp olive oil
• 2 tsp maple syrup
• juice of 2 small limes
• ¼ packed cup fresh coriander
• 1 clove garlic
• ½ jalapeno
• salt & pepper

1. Add the quinoa and Nuttelex Vegetable Stock to a pot, bring to a boil, reduce to low, cover and cook for 15 minutes. Remove the lid, fluff up with a fork and spread it out on a tray or plate to cool completely.
2. While the quinoa cooks, melt the Nuttelex Buttery Spread in a pan over medium heat. Add the corn and sauté for 3-4 minutes until lightly charred and golden. Add in the paprika, cumin, coriander, salt and pepper cook for another minute. Set aside and allow to cool.
3. In the meantime, drain the soaked cashews and add them to a blender with the Nuttelex Pure Oat milk, coriander, jalapeno, garlic, lime juice, olive oil, maple syrup, salt and pepper then blend until smooth and creamy. You can adjust the consistency by adding more cashews for a thicker dressing or more milk for a runnier dressing.
4. Once the quinoa and corn have cooled, add into a large mixing bowl along with the black beans, capsicum, red onion, cherry tomatoes and avocado.
5. Pour over the dressing then toss well to combine. Taste and adjust seasoning with extra lime, salt and pepper if needed then serve immediately!