• Boil a large pot of water for the quinoa. 
• When boiling, add the stock and stir to dissolve.
• Stir in the quinoa and bring back to the boil.
• Cook until the quinoa has doubled in size and the seed has visibly split, 12-15 mins.
• Drain in a sieve and return to the pot. Cover with a lid and set aside, off the heat.

TIP: If you're in a hurry you can boil the water in your kettle.

• Meanwhile, cut the tomato into 1cm cubes. 
• Drain and rinse the beans in a sieve.
• Place a large pan over medium-high heat with a drizzle of oil.
• Fry the beans with the Mexican spice mix until fragrant, 4-5 mins. Stir through the chipotle paste.
• Meanwhile, make your dressing by mixing the BBQ rub, the juice of one whole lime, 2 tsp oil (per 2P), ½ tsp salt (per 2P) and 1 tsp sugar (per 2P) in a large bowl.

NOTE: Adding chicken? Add to the hot pan and fry until browned, 6-8 mins, before adding the beans.

• Halve the avocado and remove the pit.
• Cut the avocado into chunks (while still in its skin) then use a spoon to scoop the flesh into the bowl with the dressing.
• Add the salad leaves, quinoa, beans and tomato to the bowl.
• Crumble in half the Greek style cheese.
• Mix well and season to taste with salt and pepper.

• Divide the quinoa salad between bowls.
• Top with a crumbling of the remaining cheese.