This vegetarian delight is packed with protein from quinoa and boasts protective carotenoids, making it a super healthy choice for a quick lunch or dinner. It's so delicious, you'll want to make it again and again!
Half fill a medium pan with water and bring it to a boil. Rinse the quinoa in a fine sieve, then add it to the boiling water, stir well, and simmer for about 12 minutes or until the quinoa is just tender.
While the quinoa is cooking, place the frozen sweetcorn in a dry frying pan over a medium-high heat. Cook for 5-6 minutes, turning occasionally, until the sweetcorn is lightly toasted. Set it aside to cool.
Once cooked, rinse the quinoa in a sieve under cold water. Press firmly with a ladle or serving spoon to remove as much excess water as possible.
Quarter the cherry tomatoes and roughly chop the coriander leaves. Trim and finely slice the spring onions. Finely chop the red chilli, deseed it if you prefer less heat.
Transfer the cooled quinoa to a large bowl. Add the extra virgin olive oil, toasted sweetcorn, quartered cherry tomatoes, chopped coriander, sliced spring onions, and the finely chopped red chilli. Grate the zest from the lime and add it to the bowl. Season well with black pepper and toss all the ingredients together until thoroughly combined.
Halve and stone the ripe but firm avocado. Scoop out the flesh with a large metal spoon and cut it into slices. Squeeze the juice from the lime over the avocado slices.
Add the lime-dressed avocado slices and the mixed nuts to the salad. Gently toss everything together just before serving to avoid mashing the avocado.
For an extra layer of flavour, try adding a pinch of smoked paprika to the sweetcorn as it toasts.
If you don't have fresh lime, a good quality white wine vinegar can be used as a substitute for the dressing.
This salad is best served fresh, but any leftovers can be stored in an airtight container in the fridge for up to 1 day. Add the avocado just before serving if preparing ahead.