Mexican Quinoa Salad
with harissa lime dressing
Quinoa dates back to ancient Inca and Aztec cultures and today is a staple ingredient in the cuisines of many countries across the Americas. It's a great vehicle for strong flavours and it's also high in fibre and all sorts of good-for-you nutrients.
Tags:
Quick
•Veggie
•Spicy
Allergens:
Milk
•Celery
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
170 grams
Quinoa
1 sachet(s)
Harissa Spice Mix
100 grams
Greek Style Cheese
(Contains Milk)
1 pack(s)
Black Beans
40 grams
Salad Leaves
1 unit(s)
Lime
1 unit(s)
Avocado
2 unit(s)
Tomato
1 sachet(s)
Vegetable Stock
(Contains Celery)
2 sachet(s)
Mexican Style Spice Mix
Not included in your delivery
to taste
Salt
to taste
Water
to taste
Oil
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kcal)872 kcal
Energy (kJ)3647 kJ
Fat34.6 g
of which saturates12.1 g
Carbohydrate95.9 g
of which sugars9.8 g
Dietary Fiber19.5 g
Protein34.7 g
Cholesterol0 mg
Salt3.37 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pot with Lid
Instructions
1
- Boil a large pot of water for the quinoa.
- When boiling, add the vegetable stock powder 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, off the heat. Cover with a lid and set aside.
TIP: If you're in a hurry you can boil the water in your kettle.
2
- Meanwhile, cut the tomato into 1cm cubes.
- Drain and rinse the black 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.
- In a large bowl, make your dressing by mixing the harissa spice mix, the juice of one whole lime, 2 tsp oil, ½ tsp salt and 1 tsp sugar (double all for 4p).
3
- Halve the avocado and remove the pit.
- Cut the avocado into chunks (while still in its skin) then use a tablespoon 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.
4
- Divide the warm quinoa salad between bowls.
- Top with a crumbling of the remaining cheese.