Quinoa salad with avocado mayo

• quinoa↗70g g
• avocado↗75g g

  halved and stoned

• garlic clove↗1 small

  finely grated

• mustard powder½ tsp tsp
• lemon↗1

  juiced and half zested

• can sweetcorn↗198g g

  drained

• cherry tomatoes↗160g g

  halved

• cucumber↗2 x 5cm chunks

  diced

• spring onions↗2

  finely sliced

• chopped mint2 tbsp tbsp
• pumpkin seeds↗2 tbsp tbsp
• cooked chicken↗100g g

  (optional)

Step-by-step instructions

1. 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.

2. 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.

3. 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.