The quinoa is a source of complete protein (contains all the essential amino acids) but you can easily serve it along side some grilled chicken or fish for a more filling lunch or dinner meal.
The avocado and extra-virgin olive oil based dressing provide a healthy source of mono-unsaturated fats to help your body absorb the nutrients in the salad as well as promote heart health.
1/3 cup quinoa
1 cup water
250g punnet cherry tomatoes, sliced in half
½ medium avocado, diced
½ medium red onion, diced
½ small red chilli, diced finely
½ cup corn kernels
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
- Combine quinoa and water a medium saucepan.Bring to the boil, reduce heat and simmer with the lid on for 20 minutes.
- Once cooked, remove from the heat and allow to cool.
- Spoon quinoa into a serving dish and toss through tomatoes, avocado, onion, chilli and corn kernels.
- Combine lime juice and olive oil before stirring into the salad.
Add a source of protein (e.g. fresh or canned salmon, cooked chicken breast or leftover diced beef) for a more filling lunch or dinner meal.