American Grilled Chicken and Quinoa Salad with Avocado and Lime

Shopping list

• 3 piece chicken breast fillets — about 150 g each

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• 200 g quinoa — rinsed

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• 400 ml vegetable stock — low-sodium

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• 1 tin tinned black beans — 400 g, drained and rinsed

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• 1 piece ripe avocado — diced

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• 150 g cherry tomatoes — halved

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• 3 tbsp fresh coriander — chopped

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• 2 piece lime — juice only

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• 2 tbsp olive oil

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• 1 tsp ground cumin

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   Bring the vegetable stock to the boil in a saucepan, add the quinoa, reduce to a simmer, cover and cook for 12– 15 minutes until tender; drain and cool.

2. 2

   Meanwhile, rub the chicken breasts with half the olive oil, cumin and a pinch of black pepper, then cook on a hot griddle or grill for 6– 7 minutes per side until charred and cooked through; rest for 5 minutes, then slice.

3. 3

   In a large bowl, combine the cooked quinoa, black beans, avocado, cherry tomatoes and coriander.

4. 4

   Whisk together the lime juice, remaining olive oil and a pinch of pepper, then pour over the salad and toss gently.

5. 5

   Top with the sliced chicken and serve at room temperature or chilled.