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Sweetcorn, Avocado and Quinoa Salad

Yields1 Serving

recipe image

 1 tbsp Extra Virgin Olive Oil
 ½ cup Uncooked Quinoa
 ¼ cup Diced Cherry Tomatoes
 1 Finely Chopped Spring Onion
 ¼ cup Frozen Sweetcorn
 ½ Ripe Avocado
 ½ Small Pack Fresh Coriander (Chopped)
 ½ tbsp Finely Grated Lemon Zest
 ½ tbsp Lemon Juice
 ½ Long Finely Chopped Red Chili
1

Half fill a medium pan with water and bring it to boil. Add quinoa and simmer for about 12 minutes

2

Meanwhile, add sweetcorn to a fry pan and cook for 5 minutes. When lightly toasted, turn off the flame and set aside

3

Empty cooked quinoa into a sieve and press hard to remove excess water

4

Transfer the quinoa to a bowl and add olive oil, diced tomatoes, chopped coriander, spring onions, lime zest, and toasted sweetcorn

5

Season with black pepper and lemon juice. Serve

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories547.75
% Daily Value *
Total Fat 32.6g42%
Total Carbohydrate 39.81g15%
Protein 5.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.