Chicken, Avocado And Quinoa Salad - cooking recipe

Ingredients

2/3 cup quinoa
1 tbsp sunflower oil
2/3 lb chicken breast, cut into pieces
1 tsp curry powder
1/2 cup cashews
1 None avocado
2 tbsp lime juice
8 oz can corn, drained
1/2 bunch spring onions, sliced
2 None tomatoes, chopped
3 tbsp olive oil

Preparation

Cook the quinoa in boiling, salted water for about 12 minutes until swollen and tender. Drain well and leave to cool.
Heat the sunflower oil in a frying pan and saute the chicken for about 5 minutes, turning frequently until golden and cooked through. Sprinkle with the curry powder and cook for a further 1 minute. Lift out onto a plate.
Add the cashews to the frying pan and cook for about 2 minutes until lightly browned. Halve and pit the avocado and peel away the skin. Slice the flesh and mix with the lime juice.
Put the quinoa in a large bowl and stir in the chicken, cashews, avocado and lime juice, sweetcorn, spring onions and tomatoes. Season to taste and stir in the remaining oil.