This weeks favourite recipe is perfect for your lunch box


This perfectly balanced meal is tasty and nutritious!


Take this to work: place quinoa mixture, dressing and rocket in separate airtight containers. Transport in a chiller bag and refrigerate until required. Combine just before serving. Enjoy!


Chicken, avocado & quinoa salad

SERVES: 4

PREP TIME: 15 Mins

COOKING TIME: 15 Mins


Ingredients:

- 1 cup (150g) white quinoa, rinsed

- 1 tsp mild paprika

- 1 ½ tbs lime juice

- 1 tsp honey

- 2 tsp olive oil

- 420g can red kidney beans, rinsed, drained ½ medium avocado, peeled, diced

- 2 medium roma tomatoes, deseeded, chopped

- 200g shredded cooked skinless chicken breast

- 2 ½ cups (75g) baby rocket leaves

- Lime wedges, to serve


Instructions

1. Place quinoa in a large saucepan and cover with 2 cups (500ml) cold water. Bring to the boil. Reduce heat to low and simmer, covered, until all the water has evaporated (this should take about 12-15 minutes). Transfer to a large bowl. Add paprika and half the juice and stir to combine. Set aside for 5 minutes to cool.


2. Meanwhile, whisk honey, oil and remaining juice in a small bowl. Add dressing, beans, avocado, tomato, chicken and rocket to quinoa mixture. Season with salt and freshly ground black pepper. Toss to combine. Serve with wedges.



Chicken, Avocado and Quinoa Salad

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