About this recipe:Chicken and quinoa salad with an avocado and coriander dressing is a deliciously hearty salad for lunch or dinner. Great way to use up leftover chicken and avocados that are just past their best!
120ml red quinoa
2 avocados, peeled and mashed
2 tablespoons freshly chopped coriander
1 tablespoon fresh lime juice
salt and freshly ground black pepper to taste
450g cooked cold chicken, cubed
2 tomatoes, seeded and chopped
2 tablespoons chopped scallions
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Bring water and quinoa to the boil in a saucepan. Reduce heat to medium-low; cover and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Cool quinoa to room temperature, about 30 minutes.
Mix mashed avocado, coriander, lime juice, salt and pepper together in a bowl until dressing is smooth.
Combine quinoa, chicken, tomatoes and scallions in a bowl; add avocado dressing and toss to coat.