Quinoa & Avocado Salad

Place quinoa, water and stock cube in a medium saucepan and bring to the boil. Cook for 5 minutes.

Simmer at a low temperature for approximately 15 minutes, or until water has absorbed. Set aside.

Place corn in a small saucepan of water and bring to the boil. Cook until tender. Set aside

Place almonds and oil in a pan and cook at a high temperature for approximately 2 minutes or until golden.

Combine quinoa, corn, coriander, mint, fetta, avocado and oil in a bowl, lightly mix.

Season with salt and pepper and garnish with almonds.

Goes perfectly with...