ESG ES - Recipes: Quinoa with Roasted Corn, Black Beans and Crab Salad

Prep: 45 minutes • Cook: 35 minutes

Quinoa – 200g
Fresh Corn – 1
Cucumber – 1
Crab meat – 80g
Black Beans – 50g
Shallots, diced – 2
Garlic cloves, diced – 2
Black Olives, pitted and diced – 10g
Basil, finely chopped – 10g
Extra Virgin Olive Oil – 50ml
Balsamic Vinegar – 20ml
Salt and Pepper to taste

  1. Cook quinoa in a pot of salted water until al dente. Once cooked, strain and rinse under cold water.
  2. Cook black beans in a pot of salted water. Once cooked, strain and rinse under cold water.
  3. Cook the corn in a pot of water for 15 minutes. Remove from water and let it cool. Then place corn on a hot grill (or barbeque) for another 2 minutes or until the desired flavours. Remove the corn from the cob and set aside.
  4. Using a mandolin or a vegetable peeler, peel long slices of cucumber without the seeds.
  5. Combine all the ingredients in a big mixing bowl and serve chilled.