Cook the quinoa in boiling, salted water for about 12 minutes until swollen and tender. Drain well and leave to cool.
Heat the sunflower oil in a frying pan and sauté the chicken for about 5 minutes, turning frequently until golden and cooked through. Sprinkle with the curry powder and cook for a further 1 minute. Lift out onto a plate.
Add the cashews to the frying pan and cook for about 2 minutes until lightly browned. Halve and pit the avocado and peel away the skin. Slice the flesh and mix with the lime juice.
Put the quinoa in a large bowl and stir in the chicken, cashews, avocado and lime juice, sweetcorn, sliced spring onions and chopped tomatoes. Season to taste and stir in the remaining oil.
Percentages are based on a diet of 2000 calories a day.