Quinoa salad with avocado and chicken

Name: Quinoa salad with avocado and chicken
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Quinoa; 7-10 Tbsp Salt; 50 g Cashew nuts; 300 g Chicken filet; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 1/2 TEASPOON Curry Powder; 1–2 Limes; 1/2 bunch Spring onions; 1 red chilli pepper; 1 Avocado; 1 can(s) (212 ml) Vegetable corn; 2 Tomatoes; 3 TABLESPOONS Olive oil

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Quinoa
7-10 Tbsp Salt
50 g Cashew nuts
300 g Chicken filet
7-10 Tbsp Pepper
1 TABLESPOON Oil
1/2 TEASPOON Curry Powder
1–2 Limes
1/2 bunch Spring onions
1 red chilli pepper
1 Avocado
1 can(s) (212 ml) Vegetable corn
2 Tomatoes
3 TABLESPOONS Olive oil

Directions

1
Wash quinoa. Bring to the boil in a saucepan with double the amount of salted water and simmer gently for about 12 minutes. Drain, drain and let cool
2
Roast the cashew nuts in a pan without fat, remove. Wash the meat, dab dry, cut into cubes and season with salt and pepper. Heat oil in a pan. Fry the meat for about 5 minutes while turning. Dust with curry powder and mix well. Remove the meat and let it cool down
3
Halve the limes, squeeze the juice. Wash and clean spring onions and cut them diagonally into rings. Cut the chilli pepper lengthwise, wash, seed and also cut into thin rings. Halve the avocado, remove seeds and peel the flesh. Halve the avocado halves again and cut into slices. Sprinkle with 1 tbsp lime juice. Put the corn in a sieve and drain. Wash, clean and seed the tomatoes and cut the flesh into pieces
4
Mix the prepared ingredients with olive oil in a bowl. Season with lime juice, salt and pepper