Thursday

MEXICAN QUINOA & CHICKEN SALAD

SERVES 4 PREP 20 MINS COOK 10 MINS PER SERVE 3263kj

1 cup quinoa 500g chicken thigh fillets, thickly sliced 1 tbsp olive oil, plus 2 tbsp extra 30g taco seasoning mix 400g can red kidney beans, drained, rinsed 400g can corn kernels, drained 1 tomato, chopped 1 small red onion, sliced 1 lemon, juice ½ avocado, peeled, sliced ¼ cup coriander leaves corn chips, to serve

1 Cook quinoa following packet instructions. 2 Coat chicken in combined oil and seasoning mix.

3 In a medium frying pan, heat oil on high. Saute chicken, 6-8 mins, turning until cooked through.

4 In a large serving bowl, toss quinoa together with beans, corn, tomato and onion. Drizzle with combined extra oil and juice. Top with chicken, avocado and coriander. Accompany with corn chips.

TOP TIP Chargrill a fresh corn cob if preferred, slicing kernels from cob with a sharp knife.