Recipes.

Coriander Quinoa + Corn Bowl with Tortilla Chips


Savoury Quinoa + Coriander
  • 4 servings
  • Prep - 10 mins
    Cooking - 25 mins
  • Total - 35 mins
Savoury Quinoa + Coriander

Move over pancakes, this nutritious breakfast recipe from Caroline Griffiths cookbook is your new go-to for the weekend! The fresh quinoa salad, crunchy corn, toasted tortilla chips and creamy guac is one combination you have to try.  

Servings: 4
Preparation: 10 mins
Cooking: 25 mins

Ingredients

  • 2 corn cobs, husks and silk discarded.
  • 2 teaspoons olive oil.
  • 50 g (1 3/4 oz) cotjia cheese or feta, to serve.
  • micro herbs, to serve.

Coriander Quinoa

  • 200 g (7 oz/1 cup) red and white quinoa.
  • 1 handful coriander (cilantro) leaves, rinsed.
  • 1 spring onion (scallion), chopped.
  • 1 lime, zest and juice.
  • 1 tablespoon olive oil.

Tortilla Chips

  • 2 small flour tortillas.
  • 2 teaspoons olive oil.

Guacamole

  • 1 avocado, stone removed.
  • 1 small tomato, chopped.
  • 1/2 small red onion, finely chopped.

Directions

1. To make the coriander quinoa, put the quinoa and 500 ml (17 fl oz/ 2 cups) water in a large saucepan and bring to the boil over medium heat. Cover, reduce the heat to low and simmer for 10–12 minutes or until most, if not all, of the water has evaporated and the grains are tender. Remove from the heat, drain if required and transfer to a large bowl to cool slightly. Stir in the coriander, spring onion, lime zest and juice and olive oil. Season with salt and pepper and set aside until required. The quinoa may be served warm or cool.

2. Meanwhile, heat a chargrill pan over high heat. Rub the corn lightly with the olive oil, sprinkle with a little salt and chargrill for 12–15 minutes, turning occasionally, until charred and cooked. Remove from heat and set aside to cool slightly. Cut each cob into six slices.

3. For the tortilla chips, preheat the oven to 160°C/320°F (fan-forced). Brush the tortillas lightly on both sides with the olive oil and cut into long thin triangles. Place on an oven tray and bake, turning halfway through, for 8–10 minutes or until lightly browned and crisp. Remove from the oven and cool on the tray.

4. To make the guacamole, cut the avocado into cubes and place in a bowl. Roughly mash the avocado with a fork, being careful to retain some texture. Stir in the tomato, onion, yoghurt and lime juice. Season with salt and pepper, and, if you like, stir in the chipotle chilli in adobo sauce.

5. Serve the quinoa into bowls and top with the corn, tortilla chips and guacamole. Scatter with the cheese and microherbs.


Note

Recipes from Breakfast Bowls by Caroline Griffiths. Published by Smith Street Books. RRP $29.99. Out now. Photography © Chis Middleton.

Move over pancakes, this nutritious breakfast recipe from Caroline Griffiths cookbook is your new go-to for the weekend! The fresh quinoa salad, crunchy corn, toasted tortilla chips and creamy guac is one combination you have to try.

Ingredients

  • 2 corn cobs, husks and silk discarded.
  • 2 teaspoons olive oil.
  • 50 g (1 3/4 oz) cotjia cheese or feta, to serve.
  • micro herbs, to serve.

Coriander Quinoa

  • 200 g (7 oz/1 cup) red and white quinoa.
  • 1 handful coriander (cilantro) leaves, rinsed.
  • 1 spring onion (scallion), chopped.
  • 1 lime, zest and juice.
  • 1 tablespoon olive oil.

Tortilla Chips

  • 2 small flour tortillas.
  • 2 teaspoons olive oil.

Guacamole

  • 1 avocado, stone removed.
  • 1 small tomato, chopped.
  • 1/2 small red onion, finely chopped.

Directions

1. To make the coriander quinoa, put the quinoa and 500 ml (17 fl oz/ 2 cups) water in a large saucepan and bring to the boil over medium heat. Cover, reduce the heat to low and simmer for 10–12 minutes or until most, if not all, of the water has evaporated and the grains are tender. Remove from the heat, drain if required and transfer to a large bowl to cool slightly. Stir in the coriander, spring onion, lime zest and juice and olive oil. Season with salt and pepper and set aside until required. The quinoa may be served warm or cool.

2. Meanwhile, heat a chargrill pan over high heat. Rub the corn lightly with the olive oil, sprinkle with a little salt and chargrill for 12–15 minutes, turning occasionally, until charred and cooked. Remove from heat and set aside to cool slightly. Cut each cob into six slices.

3. For the tortilla chips, preheat the oven to 160°C/320°F (fan-forced). Brush the tortillas lightly on both sides with the olive oil and cut into long thin triangles. Place on an oven tray and bake, turning halfway through, for 8–10 minutes or until lightly browned and crisp. Remove from the oven and cool on the tray.

4. To make the guacamole, cut the avocado into cubes and place in a bowl. Roughly mash the avocado with a fork, being careful to retain some texture. Stir in the tomato, onion, yoghurt and lime juice. Season with salt and pepper, and, if you like, stir in the chipotle chilli in adobo sauce.

5. Serve the quinoa into bowls and top with the corn, tortilla chips and guacamole. Scatter with the cheese and microherbs.

Note

Recipes from Breakfast Bowls by Caroline Griffiths. Published by Smith Street Books. RRP $29.99. Out now. Photography © Chis Middleton.

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