Name: Quinoa-corn salad with bacon and hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 corn cobs; 2 tbsp olive oil; 150 gm quinoa; 6 rindless bacon rashers; 140 ml extra-virgin olive oil; 70 gm roasted hazelnuts, coarsely chopped (½ cup); 3 golden shallots, finely chopped; Juice of 1 lemon; To serve: parmesan and finely chopped chives

Quinoa-corn salad with bacon and hazelnuts

Australian Gourmet Traveller fast recipe for quinoa-corn salad with bacon and hazelnuts.

Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

4 corn cobs

2 tbsp olive oil

150 gm quinoa

6 rindless bacon rashers

140 ml extra-virgin olive oil

70 gm roasted hazelnuts, coarsely chopped (½ cup)

3 golden shallots, finely chopped

Juice of 1 lemon

To serve: parmesan and finely chopped chives

Method

Main

1.Preheat oven to 200C. Drizzle corn cobs with oil, season to taste and roast, turning occasionally, until tender (20-25 minutes). Slice kernels off the cobs, place in a bowl and season to taste.

2.Meanwhile, cook quinoa in unsalted boiling water until just tender (10-15 minutes), then drain well and set aside on a tray to steam dry (10 minutes).

3.Fry bacon in a non-stick frying pan over high heat until crisp (4-6 minutes). Reserve pan fat and coarsely chop bacon.

4.Combine extra-virgin olive oil, hazelnuts, shallot and lemon juice in a bowl with corn, quinoa, bacon and fat, and season to taste. Serve scattered with parmesan and chives to taste.