Avocado and Roasted Corn Tabouleh

By Dr. Nicole Shortt, ND

June 24, 2011 • Recipes, Salads

Ingredients

• 2 cobs corn
• Cumin
• 1 cup (250 ml) quinoa
• 2 cups (500 ml) water
• 1 cup (250 ml) diced English cucumber
• 3 garlic cloves, minced
• 1 large ripe tomato, seeded, diced
• ¼ cup (60 ml) minced fresh mint
• ½ cup (125 ml) red onion, chopped
• 1 cup (250 ml) chopped fresh parsley
• Juice of 2 limes
• 2 Tbsp. (30 ml) extra virgin olive oil
• ½ tsp. (3 ml) cracked black pepper
• ¾ tsp. (4 ml) cumin
• ½ tsp. (3 ml) coarse salt
• 3 ripe avocados, peeled, diced

Preparation

Clean the cobs of corn and rub with cumin powder. Place them on the barbecue or under the broiler or on a grill. Turn regularly until all sides are roasted and coloured. Remove from heat and cool. Stand each one up and cut down all sides with a chef's knife to remove all kernels. Cook quinoa: boil water (2 cups), add quinoa, stir occasionally until all water is absorbed. Remove from heat and let sit and cool. Combine roasted corn kernels and cooked quinoa with all remaining ingredients except avocado. Mix well, cover and refrigerate until about ½ hour before serving. Then add the avocado and mix gently. This recipe is easily doubled.