what you need
1 packet Uptons Naturals Jackfruit – Natural
1 cup red quinoa
2 cups water
1 cob corn
1 small knob butter
1 cos lettuce, leaves rinsed and sliced
1 red capsicum
10 – 15 cherry tomatoes, halved
1 avocado, halved and cut into slices
1 can organic black beans, drained and rinsed
1/2 cup roasted pecans, roughly chopped (I use Barefoot Farm Natural Roasted Pecans)
Good quality sea salt & cracked pepper
honey bbq dressing
2 tbsp olive oil
1 tbsp apple cider vinegar
1/4 cup BBQ sauce (I use Woodstock Organic Original Bar-B-Q Sauce)
Juice from 1/2 lime
1 tbsp raw honey
what to do
Preheat oven to 180°C.
Wash the raw quinoa well under cold running water and strain. Heat 1 tbsp of olive oil on medium in a small saucepan. Add the washed quinoa and toast for about 2 minutes. Add the water and cook until gets to a rolling boil. Reduce the heat to medium-low and cover to simmer for 15-20 minutes until all the liquid is absorbed. Remove from the heat and fluff the quinoa with a fork. Set aside.
If you wish to have roasted capsicum rather than raw. Quarter the capsicum and remove seeds and membrane. Place capsicum skin side up under a medium grill. Cook until skin has completely charred. Remove from grill and place in a sealed container for 15 minutes. Remove and peel skin from capsicum. Thinly slice.
In the meantime, remove husk and silk from the corn until clean as possible. Rub corn with butter and season with salt and pepper. Wrap in aluminium foil and place on an oven tray in the preheated oven. Bake for approximately 30 mins until tender and starting to brown from the butter. Remove from oven. Remove from alfoil and cut into 2cm rounds. Careful as it will be hot.
For the dressing, combine all the ingredients in a jar and shake until well combined.
Heat up the Jackfruit in a fry pan, as per the instructions. Once heated, place in bowl and add about 1/3 cup dressing. Mix until Jackfruit is well coated.
Plate up each element of the salad bowl in portions that suit you. Start with the quinoa, black beans and continue with lettuce, capsicum, cherry tomatoes, avocado, corn and then top with pecans and Jackfruit. Drizzle with the extra honey bbq dressing and add a lime quarter for extra zest.
Grab a fork and enjoy!!!
You can plate on large single serving tray. Still add all elements separately with the Jackfruit, pecans and dressing on top.
Barefoot Farm Pecan have flavoured roasted pecans that would also work well with this salad. Both the Texas BBQ and the Maple Roasted would work perfectly.
You can replace the cos lettuce with baby spinach or shredded kale.
You can substitute jackfruit for shredded roast chicken.
If you want to add some extra flavour to the quinoa, add 1-2 tbsp of Best of the Bone Bone Broth or Nutraorganics Vegetable Broth to the water the quinoa is being cooked in.
recipe by Kristin J for go natural foods