Quinoa bowl with avocado, corn and diced chicken

Put the 100 g of quinoa in the fine-mesh strainer and rinse it under cold water, stirring it with your hand. Drain well.

Tip the quinoa into the saucepan with 200 ml of water and half the pinch of salt. Bring to a boil, cover, turn down to low for 12 min, then turn off the heat and let it swell for 5 min with the lid on.

Cut the 160 g of chicken breast into roughly 1.5 cm cubes so they cook fast and evenly.

Heat 1 tsp of olive oil (half of it) in the skillet over medium-high heat. Add the chicken, the rest of the salt and the pepper, and cook for 7 to 8 min, stirring, until there's no pink left in the middle.

Drain the 100 g of corn. Cut the 8 cherry tomatoes in half. Dice the avocado and drizzle it with the 2 tsp of lemon juice.

Fluff the quinoa with a fork. Add 1 tsp of olive oil (the rest) and stir.

Split the quinoa between the 2 bowls. Add equal shares of chicken, corn, tomatoes and avocado, then serve warm.