Mexican BBQ grilled corn and Quinoa



  • 120g giant couscous or quinoa
  • 2 tbsp coconut oil, melted
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 2 corn cobs
  • 200g cherry tomatoes, finely chopped
  • 1 red pepper, finely chopped
  • 1 green pepper, finely chopped
  • 2 tbsp cider vinegar
  • 1 tbsp olive oil
  • 100g fresh coriander leaves, finely chopped
  • 6 tbsp Greek Yoghurt or vegan alternative
  • Juice of 1 lime
  • 1 avocado, roughly chopped
  • Good4U Garlic & Chilli Salad Topper
  • Sea salt and freshly ground black pepper


  1. Heat a griddle pan over a medium heat. Mix the melted coconut oil, smoked paprika and cayenne, season with salt and pepper. Brush the spiced oil over corn cobs, wrap them in foil and griddle them, rotating every few minutes, for about 20 min or until cooked. ( You can do this on a grill as well) Unwrap the corn, let it cool, then with a sharp knife cut the corn off the cob.
  2. To make the salsa, in a bowl mix the tomatoes and peppers. Add the cider vinegar and oil, season with salt and pepper.
  3. Mix the chopped coriander through the giant couscous with the yoghurt, lime juice and season. Throw the corn over the couscous, then the salsa and avocado and finally scatter over the Good4U Garlic & Chilli Salad Topper