QUINOA SALAD WITH AVOCADO MAYO

Quinoa salad with avocado mayo image

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

Provided by Sara Buenfeld

Time 28m

Number Of Ingredients 12

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)

Steps:

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.

Nutrition Facts : Calories 507 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.13 milligram of sodium