Peruvian chicken, avocado & quinoa salad

• uncooked quinoa↗50g g
• frozen sweetcorn↗100g g
• extra virgin olive oil↗1 tbsp tbsp
• cherry tomatoes↗75g g

  quartered

• small pack coriander

  leaves roughly chopped

• spring onions↗2 2

  trimmed and finely sliced

• zest and juice 1 lime
• 1/2 long red chilli↗

  finely chopped (deseeded if you don’t like it too hot)

• ripe but firm avocado↗1 1
• skinless, cold, cooked roast chicken200g g

  cut into chunky pieces

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

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

4. 4

   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.

5. 5

   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.