Quinoa salad with avocado mayo

Easy to put together and full of flavour, this healthy lunch option proides iron, folate, vitamin C and fibre. Make it vegetarian by leaving out the chicken

  • Prep:10 mins
    Cook:18 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 507
  • fat 23g
  • saturates 4g
  • carbs 40g
  • sugars 12g
  • fibre 11g
  • protein 30g
  • salt 0.13g


  • 70g quinoa
  • 75g avocado, halved and stoned
  • 1 small garlic clove, finely grated
  • ½ tsp mustard powder
  • 1 lemon, juiced and half zested
  • 198g can sweetcorn, drained
  • 160g cherry tomatoes, halved
  • 2 x 5cm chunks cucumber, diced
  • 2 spring onions, finely sliced
  • 2 tbsp chopped mint
  • 2 tbsp pumpkin seeds
  • 100g cooked chicken (optional)


Nutrition without chicken
If you're serving this as a vegetarian dish without the chicken, the nutrition per serving is: 433 kcals, 21g fat, 4g saturated fat, 40g carbohydrates, 12g sugars, 11g fibre, 15g protein, 0.06g salt.

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  1. Put the quinoa in a pan of boiling water and simmer for about 18 mins until the grains burst. Tip into a sieve and rinse under cold water.

  2. Meanwhile, scoop the avocado into a bowl and add the garlic, mustard and 2 tbsp lemon juice, then blitz with a hand blender or in a food processor until smooth. Add 1-2 tbsp cold water if it's too thick.

  3. Stir the lemon zest into the quinoa, along with the corn, salad vegetables, mint and pumpkin seeds, then flavour with a little more lemon juice. Tip onto plates or into containers. Top with the chicken, if using, and spoon over the avocado mayo.

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