Peruvian toasted sweetcorn, avocado & quinoa salad

• uncooked quinoa↗75g g
• frozen sweetcorn↗140g g
• extra-virgin olive oil↗1 tbsp tbsp
• cherry tomatoes↗75g g

  quartered

• 1 small pack coriander

  leaves roughly chopped

• spring onions↗2

  trimmed and finely sliced

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

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

• 1 ripe but firm avocado↗
• mixed nuts25g g

  such as brazils, almonds, hazelnuts, pecans and walnuts

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 about 12 mins or until just tender.

2. 2

   While the quinoa is cooking, put the sweetcorn in a dry frying pan and place over a medium-high heat. Cook for 5-6 mins, turning every now and then until lightly toasted. Set aside.

3. 3

   Rinse the cooked quinoa in a sieve under cold water, then press hard with a ladle or serving spoon to remove as much of the excess water as possible.

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 and cut into slices. Toss with the lime juice. Add the avocado and nuts to the salad and toss gently together before serving.