Avocado & Quinoa Salad

Course: Lunch / Dinner

Prep Time: 10 min

Cooking Time: 20 min

Servings: 2

INGREDIENTS

• 100g frozen sweetcorn
• 50g uncooked quinoa
• 1 tbsp olive oil
• Zest and juice of 1 lime
• 1 avocado peeled, pitted, and chopped
• 2 spring onions trimmed and finely sliced
• 75g cherry tomatoes quartered
• Small pack coriander , leaves roughly chopped
• 200g skinless, cold, cooked roast chicken, cut into chunky pieces OR Cooked kidney beans

METHOD

STEP 1:

Half-fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve, then add to the water, stir well and simmer for 12 mins or until just tender.

STEP 2:

While the quinoa is cooking, put the sweetcorn in a dry frying pan over a medium-high heat. Cook for 5 mins, turning every now and then, until defrosted and lightly toasted. Set aside.

STEP 3:

Rinse the cooked quinoa in a sieve under cold water, then press hard with a serving spoon to remove excess water

STEP 4:

Tip the quinoa into a bowl and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chili. Season well with black pepper. Halve and stone the avocado. Scoop out the flesh with a large metal spoon, cut into slices and combine with the lime juice. Add the chicken pieces and avocado to the salad.

NUTRITIONAL INFORMATION:

Without toppings 1 portion = 1/2 recipe

Fat 29g Protein 34g  Carbs 26g Calories 512kcal