Rainbow Salad Jar
Packed full of vibrant veggies and delicious sweetcorn & quinoa bites, this dish really hits the spot - plus, it's Insta-worthy!
Ingredients:6-8 Gosh! Sweetcorn & Quinoa Bites
1 grated carrot
50g shredded purple cabbage
90g cooked sweetcorn
75g sliced cherry tomatoes
handful of mixed sprouts
For the lemony quinoa:85g cooked quinoa
juice of ½ a lemon
½ tsp miso paste
1 tbsp extra virgin olive oil
½ fresh chilli, finely diced
handful of fresh chopped herbs
salt & pepper
For the pink tahini dressing:2 tbsps runny tahini paste
juice ½ lemon
1 tsp miso paste
1 tbsp beetroot juice
- Preheat oven to 200C /180F/ Gas 4.
- To make the dressing, mix the tahini paste, lemon juice, miso paste and beetroot juice in a bowl. If the dressing is too thick, add splashes of water gradually to reach the desired consistency. Put to one side.
- Place Gosh! Sweetcorn & Quinoa Bites on a baking tray and cook in the centre of the oven for 8-10 minutes.
- Mix the lemony quinoa ingredients together, then layer it at the bottom of the jar. Add the carrot, cabbage, sweetcorn, sprouts and cherry tomatoes. Top with the Sweetcorn & Quinoa Bites, and drizzle with pink tahini dressing.