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Roast corn and quinoa naked burrito bowl

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This is one of our freaky genius salads that works just as well from the freezer as the fridge. The key to its success is that all the elements are treated differently - the corn roasted till golden, the red cabbage and jalapenos pickled, the quinoa steamed, the red capsicum roasted, seeded and diced - to ensure maximum flavour and that everything freezes and defrosts amazingly well.  All the separate elements come together with a zingy lime juice dressing.

Quinoa, corn, olive oil, salt, pickled red cabbage (red cabbage, garlic, pepper, red wine vinegar, cider vinegar, bay leaves, sugar, salt), pickle jalapeno peppers,red capsicum, pepper, red chilli, lime juice.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 INDIVIDUALSMALL
ENERGY1922.1kj3844.2kj
PROTEIN10g20g
FAT TOTAL25.6g50.2g
- SATURATED3.4g6.9g
CARBS44.4g88.8g
- SUGARS3.9g7.8g
SODIUM883.1mg1766.2mg
Individual:
Serves one adult - more as an accompaniment
Small:
serves 1 (hungry!) – 2 adults - more as an accompaniment.
Serve with the chipotle-marinated barramundi with roast tomato salsa, or on its own, or with tortillas, guacamole, sour cream and lime wedges.

Frozen product.  Once defrosted, reheat and consume within 48 hours. 

To assemble: Empty into a bowl, adding baby spinach or rocket and coriander leaves if wished.

INDIVIDUAL - Peel back the film and microwave for 1-2 minutes (from defrosted) or 3-4 minutes (from frozen). Stir gently, before returning to the microwave for another 1-3 minutes or until heated through. Serve with the chipotle-marinated barramundi with roast tomato salsa, or on its own or with tortillas, guacamole, sour cream and lime wedges.

SMALL - Peel back the film and microwave for 2-4 minutes (from defrosted) or 4-6 minutes (from frozen). Stir gently, before returning to the microwave for another 1-3 minutes or until heated through. Serve with the chipotle-marinated barramundi with roast tomato salsa, or on its own or with tortillas, guacamole, sour cream and lime wedges.