Peruvian chicken, avocado & quinoa salad


50g uncooked quinoa100g frozen sweetcorn1 tbsp extra virgin olive oil75g cherry tomatoes, quarteredsmall pack coriander, leaves roughly chopped2 spring onions

Spring onions, trimmed and finely slicedzest and juice 1 lime½ long red chilli, finely chopped (deseeded if you don’t like it too hot)1 ripe but firm avocado200g skinless, cold, cooked roast chicken

Chicken, cut into chunky pieces


Half-fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve, then add to the water, stir well and simmer for 12 mins or until just tender.

While the quinoa is cooking, put the sweetcorn in a dry frying pan over a medium-high heat. Cook for 5 mins, turning every now and then, until defrosted and lightly toasted. Set aside.

Rinse the cooked quinoa in a sieve under cold water, then press hard with a serving spoon to remove excess water.

Tip the quinoa into a bowl and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chilli. Season well with black pepper.

Halve and stone the avocado. Scoop out the flesh with a large metal spoon, cut into slices and combine with the lime juice. Add the chicken pieces and avocado to the salad and toss gently together before serving.

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