Avocado and quinoa salad with toasted sweetcorn

INGREDIENTS

• ½ tsp black pepper
• 3 oz quinoa
• 5 oz frozen sweetcorn
• 1 tbsp olive oil
• 3 oz cherry tomatoes
• 2 oz coriander
• 2 spring onions
• 1 lime
• 1 half red chili pepper
• 1 avocado
• ¼ oz brazil nuts
• ¼ oz almonds
• ¼ oz hazelnuts
• ¼ oz pecans
• ¼ oz walnuts

TOOLS

• 1 knife
• 1 sieve
• 1 saucepan
• 1 frying pan
• 1 squeezer
• 1 zester
• 1 spoon
• 1 wooden spoon
• 1 large bowl
• 1 bowl
• 2 plate

Chop spring onions, coriander, and red chili peppers, then cut lime in half.

Zest lime halves with a zester.

Squeeze the zested lime with a squeezer.

Cut an avocado in half.

Destone avocado halves with a spoon.

Slice peeled avocado and cut cherry tomatoes into quarters.

Rinse quinoa in a sieve. Heat 1.7 cups of water in a saucepan, then add rinsed quinoa and cook on low heat for 6 minutes. Then, turn off the heat to get a cooked quinoa.

Transfer cooked quinoa to a sieve and rinse with water.

In the same sieve, drain the quinoa.

Transfer the quinoa to a bowl.

Put the frozen sweetcorn in a frying pan and stir with a wooden spoon for 6 minutes, then turn off the heat to get a toasted sweetcorn.

Transfer the toasted sweetcorn to a plate.

Combine olive oil, tomatoes, sweetcorn, coriander, lime zest, chili pepper, and onions in a large bowl with a wooden spoon.

Transfer avocado slices to the bowl. Stir in brazil nuts, almonds, hazelnuts, pecans, walnuts, and lime juice to the bowl with a spoon to get an avocado-nut mixture.

Mix the avocado-nut mixture with a spoon, then serve to a plate.

It’s ready to be served !