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
Prep:10 mins
Serves 2
70g quinoa75g avocado, halved and stoned1 small garlic clove, finely grated½ tsp mustard powder1 lemon, juiced and half zested198g can sweetcorn, drained160g cherry tomatoes, halved2 x 5cm chunks cucumber, diced2 spring onions, finely sliced2 tbsp chopped mint2 tbsp pumpkin seeds100g cooked chicken (optional)
STEP 1Put 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 2Meanwhile, 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 3Stir 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.
