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Nutrition: per serving

  • kcal507
  • fat23g
  • saturates4g
  • carbs40g
  • sugars12g
  • fibre11g
  • protein30g
  • salt0.13g
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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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Comments, questions and tips (7)

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Overall rating

A star rating of 3.9 out of 5.13 ratings

Pene Macey

Quite bland. I added chili and chorizo to spice it up a bit.

wpsychs

Making dishes vegetarian by just removing a key protein and taste/texture ingredient isn't very helpful.

bexsterdexster

A star rating of 2 out of 5.

Found the avo mayo too strong.

Diana Stanciu avatar

Diana Stanciu

A star rating of 5 out of 5.

Very tasty and filling. I don't know what the other people are talking about. To each their own. I'm glad I didn't judge the recipe by its comments, that's all :)

Gemma Mc Nickle avatar

Gemma Mc Nickle

A star rating of 1 out of 5.

Tasteless

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