INGREDIENTS
1
Avocado, ripe
100 g
Cherry / plum tomatoes
1/2 tsp
Chilli flakes
1
large handful Corriander
1
Lime, Juice and zest of
4
Spring onions
1/4
Vegetable stock cube
100 g
Quinoa
1
Generous pinch Sea salt and freshly ground black pepper
1 tsp
Rapeseed / olive oil
200 g tin of sweetcorn (drained)