I love, love, love chicken and avocado. Creamy smooth avos and deliciously juicy chicken thighs.
I am perhaps not as enamoured of quinoa, but in this recipe from Diana Henry's ace book, A Bird in the Hand, it works very well indeed, lifted as it is by the zingy lime and chili dressing. I have the book, but you can find the recipe here, on Delicious magazine's website:
It is rather a shame that I can't get the same lighting and brightness to my picture of my dinner.. but then, as I've said before, it is just dinner, the photo taken on my table before I eat it, so I shouldn't whine too much. Oh, and it was taken on my phone, so I could instagram it... perhaps not the best thing as the light gets darker with autumn arriving. Back to double photoing with camera and phone, and a colder dinner, I guess.
Result was less faff than it looks on paper, very delicious, and to be made again. Time taken (if you ignore the time for the tomatoes, though they probably needed less in my oven, they came out slightly singed rather than just caramelised. I am still soaking the burnt bits off the roasting pan...) about half an hour including prep, so not bad at all.