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
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)
Method
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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.
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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.
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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.