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Roasted Sweet Corn Taco Salad

Malin Nilsson

Photographer, Blogger and Chef

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Instagram: @goodeatings | goodeatings.com

How has food impacted your life + health?

Going vegan has changed my digestion radically. I used to have issues with stomach cramps and a bad immune system due to my poor digestion, which would keep me from doing the things I really wanted. Today, I rarely suffer from these digestive issues and feel much more free and able to do the things I love. Changing how I eat and ultimately also how I live into a vegan lifestyle has changed my life much more than just health, though. I feel much more connected to the planet and other living beings. It has opened my eyes to so many issues and given me the opportunity to make informed and conscious choices that have a more positive impact on the world we all share. This makes me feel more at ease and more alive.

 

INGREDIENTS

Quinoa Taco ‘Meat’

¾ cup dry quinoa (I used tricolor)

1½ cups water

1 tbsp soy sauce or tamari

5 tbsp salsa, choose your heat

1 tsp smoked paprika powder

¾ tsp ground cumin

¼ tsp ancho chili powder

Sea salt and black pepper, to taste

 

Salad

2 ears fresh sweet corn

4 large handfuls baby greens (I used lamb’s lettuce)

1¼ cups cucumber, diced

1¼ cups tomatoes, halved or diced

1 bell pepper, cut into strips

3 spring onions, sliced

1 mango, sliced thinly

1 avocado, sliced thinly

Handful of coriander leaves, ripped or roughly chopped

1 lime, cut into wedges for squeezing individually

 

METHOD

Preheat your oven to 390°F/200°C.

 

Quinoa Taco ‘Meat’

Place quinoa, water and soy sauce/tamari in a medium saucepan and bring to a boil. Once boiling, lower the heat to a simmer and leave covered for roughly 15-20 minutes. Once the quinoa is cooked and all the water has been absorbed, place it in a frying pan. Add the rest of the ingredients and seasoning and place over medium heat. Fry until well combined and very fragrant.

 

Salad

Start by roasting your sweet corn. Simply remove excess layers of husk and then place on a baking tray in the middle of the oven for 20 minutes. Then remove the husk and cut the kernels off the cob. While your corn and quinoa are cooking, you can prepare the remaining vegetables and start assembling your plates. I like to assemble this salad straight onto individual plates, starting with the greens and then layering the remaining ingredients. You could also combine all your vegetables in a mixing bowl and serve family style with the other components. That’s totally up to you. Finish off by sprinkling some pieces of fresh coriander over the top of the salad and place lime wedges on each plate for everyone to squeeze.

 

THRIVE Lightning Round

 

1. Something you always have in your bag?

Toothpicks. Unfortunately, I have grizzly wisdom teeth.

 

2. Best advice your mom or grandma told you?

Don’t worry so much and do what you love.

 

3. Where do you get most of your inspiration?

From the seasons and everyone fabulous on Instagram.

 

4. Ingredients you can’t live without?

Nutritional yeast, smoked paprika, fresh produce and berries.

 

5. What’s the fastest way to shift your mood?

Deep breathing and ice cream.

 

6. One of your favorite quotes:

“Don’t let perfect be the enemy of good.” — Voltaire

 

7. Something we wouldn’t know about you?

I’m terrified of slugs, which is completely unfounded.

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