Peruvian toasted sweetcorn avocado quinoa salad

Ingredients

• 75g uncooked quinoa
• 140g frozen sweetcorn
• 1 tbsp extra-virgin olive oil
• 75g cherry tomatoes, quartered
• 1 small pack coriander, leaves roughly chopped
• 2 spring onions, trimmed and finely sliced
• finely grated zest and juice 1 lime
• 1/2 long red chilli, finely chopped (deseeded if you don’t like it too hot)
• 1 ripe but firm avocado
• 25g mixed nuts, such as brazils, almonds, hazelnuts, pecans and walnuts

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