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A dish of quinoa salad with avocado mayo

Quinoa salad with avocado mayo

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Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal507
fat23g
saturates4g
carbs40g
sugars12g
fibre11g
protein30g
salt0.13g
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Ingredients

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.

RECIPE TIPS
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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Overall rating

Rating: 4 out of 5.11 ratings

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