- 70g quinoa
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- 75g avocado, halved and stoned
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 1 small garlic clove, finely grated
- ½ tsp mustard powder
- 1 lemon, juiced and half zested
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 198g can sweetcorn, drained
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 160g cherry tomatoes, halved
- 2 x 5cm chunks cucumber, diced
- 2 spring onions, finely sliced
- 2 tbsp chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 tbsp pumpkin seeds
- 100g cooked chicken (optional)
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
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 without chickenIf 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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