Chicken, avocado and quinoa salad
1 cup(s), (170g), rinsed
1 tsp, mild
Canned red kidney beans, rinsed, drained
1 can(s), (420g)
½ medium, peeled, diced
1 medium, Roma, deseeded, chopped
Skinless chicken breast, grilled or barbecued
200 g, skinless, shredded
2½ cup(s), (75g)
1 medium, wedges, to serve
- 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.
- 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 lime wedges.