Quinoa, peach & ginger bircher
These overnight oats can be made the night before and eaten the next day as a nutritious breakfast or post-exercise snack.
Quinoa salad with avocado mayo
Serves 2
Easy
Prep:
Cook:
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
Skip to ingredients
- 70g quinoa
- 75g avocadohalved and stoned
- 1 small garlic clovefinely grated
- ½ tsp mustard powder
- 1 lemonjuiced and half zested
- 198g can sweetcorndrained
- 160g cherry tomatoeshalved
- 2 x 5cm chunks cucumberdiced
- 2 spring onionsfinely sliced
- 2 tbsp chopped mint
- 2 tbsp pumpkin seeds
- 100g cooked chicken(optional)
Nutrition: per serving
- kcal507
- fat23g
- saturates4g
- carbs40g
- sugars12g
- fibre11g
- protein30g
- salt0.13g
Method
step 1
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.
step 2
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.
step 3
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.
