Quinoa salad with avocado mayo

Easy to put together and full of flavour, this healthy lunch option proides iron, folate, vitamin C and fibre. Make it vegetarian by leaving out the chicken

Prep:10 mins
Cook:18 mins

Serves 2
Easy

Nutrition per serving

kcal 507
fat 23g
saturates 4g
carbs 40g
sugars 12g
fibre 11g
protein 30g
salt 0.13g

Ingredients

70g quinoa
75g avocado, halved and stoned
1 small garlic clove, finely grated
½ tsp mustard powder
1 lemon, juiced and half zested
198g can sweetcorn, drained
160g cherry tomatoes, halved
2 x 5cm chunks cucumber, diced
2 spring onions, finely sliced
2 tbsp chopped mint
2 tbsp pumpkin seeds
100g cooked chicken (optional)

Tip

Nutrition without chicken
If you're serving this as a vegetarian dish without the chicken, the nutrition per serving is: 433 kcals, 21g fat, 4g saturated fat, 40g carbohydrates, 12g sugars, 11g fibre, 15g protein, 0.06g salt.

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Method

Put the quinoa in a pan of boiling water and simmer for about 18 mins until the grains burst. Tip into a sieve and rinse under cold water.
Meanwhile, scoop the avocado into a bowl and add the garlic, mustard and 2 tbsp lemon juice, then blitz with a hand blender or in a food processor until smooth. Add 1-2 tbsp cold water if it's too thick.
Stir the lemon zest into the quinoa, along with the corn, salad vegetables, mint and pumpkin seeds, then flavour with a little more lemon juice. Tip onto plates or into containers. Top with the chicken, if using, and spoon over the avocado mayo.

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