Ingredients

• Ingredients 60g white or mixed quinoa, cooked according to packet instructions 120g (drained weight) tinned sweetcorn 1 green chilli, seeded and slice thinly 10-15 cherry tomatoes, cut into quarters Small bunch coriander, chopped 3 spring onions, chopped 1 small clove garlic, finely chopped 120g (drained weight) tinned kidney beans, rinsed Juice of 1 lime 1 medium avocado, peeled and cut into chunks Seasoning to taste

Preparation

• Method I cook double the quinoa required for this recipe then keep half aside to make a different salad later in the week. If you have access to a microwave or stove and are feeling the winter chill, this dish could be served hot.