Recipe by: Michelle Pilarczyk

Source: Adapted from Jamie Oliver website

quinoa corn feta and pea salad


quinoa corn feta and pea salad 2

  • 3 corn cobs
  • 2-3 Tbsp olive oil, extra virgin,  extra to drizzle
  • 1 red onion, peeled and finely chopped
  • 1 large bunch of coriander, leaves picked and stalks finely chopped
  • 2 tsp ground cumin
  • 2-3 fresh red chilies, deseeded and finely chopped
  • 2 cloves of garlic, finely sliced
  • 300 g frozen peas, thawed
  • 220 g quinoa
  • ½ tsp salt
  • 3 limes, the zest and juice of
  • 200 g feta
  • Hot chili sauce, to taste (optional)

Instructions (Salad)

  • Stand one corn cob upright in the middle of a bowl. Slice off the kernels. Repeat with other two cobs.
  • Transfer to a blender with 125ml of water and blitz to a loose paste.
  • Pour oil into a medium non-stick pan and fry the onion and coriander stalks over a low-medium heat for 5-10 minutes until softened.
  • Add the cumin, chilies and garlic and fry for 1–2 minutes.
  • Add the blitzed corn to the pan and cook gently for 5–7 mins, until just simmering but not colored.
  • Season well, spoon the mixture into a bowl and set aside to cool.
  • Steam the peas over boiling water (double boiler), lid on, for a couple of minutes (or just boil).
  • Drain, and submerge immediately into ice water to keep green color. Set aside.
  • Cook the quinoa according to packet instructions, with salt. Drain any extra water.
  • While it’s still hot, drizzle with extra virgin olive oil.
  • Squeeze over the juice from the limes and add the zest.
  • Add the peas, toss well and leave to cool.
  • Once cooled, chop the coriander leaves and stir through, along with the corn mixture.
  • Spread the salad over a plate and leave to one side.

Instructions (Feta)

  • Put the whole block of feta, brine and all, into a small non-stick frying pan.
  • Drizzle with olive oil and add a splash of chili sauce (optional),.
  • Bring to the boil, then cook over a high heat until the feta is lightly golden.
  •    (Note, I never was able to get my feta to turn golden, but it still tasted nice heated up like this).
  • Gently turn over and cook for a few more minutes on the other side.
  • Instructions (Assembly)
  • Crumble the feta with your hands or fork, and add to the salad.
  • Drizzle over any leftover dressing from the pan.
  • Scatter over the reserved coriander leaves.
  • Serve.

Download PDF here: Michelle Pilarczyk Quinoa, Corn, Feta and Pea Salad