Butter Pecan Ice Cream

Total Time: :35 Prep Time: :05 Level: moderate Yield: 8 servings

Ingredients

1 cup uncooked quinoa rinsed 2 1/2 cups vegetable or chicken stock 1 tablespoon olive oil 3 cups shucked corn (kernels removed) 1/2 cup green onions, chopped 1/2 cup cilantro, stems removed and chopped 1 avocado, pit removed and diced 1/2 cup cojita cheese or feta cheese

Dressing

2 tablespoons olive oil 1 tablespoon fresh lime juice 2 teaspoons smoked paprika 1 teaspoon chili powder 1 jalapeno, deseeded and chopped 1 small red chilli pepper, optional 1/4 teaspoon salt & pepper each

Instructions

Prep the quinoa Add the quinoa to medium sized sauce pan and cover with the stock and bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed. about 15 to 20 minutes. Fluff with a fork and set aside. Prep the Corn & Salad Heat oil in a large non-stick skillet over a medium high heat until hot. Add corn kernel and salt and gently toss. Cook without moving for about 2 minutes until the corn until charred on one side, Continue tossing and charring until well charred all over. Remove from the heat and add the bowl with the quinoa.Add the green onions, cilantro, avocado, and cheese to the bowl and toss to mix. Make the Dressing In a small bowl whisk together the olive oil, lime juice, paprika, chilli powder, jalapeno & chilli pepper, salt and pepper until combined. Pour the dressing over the salad and toss well to coat everything in the dressing.