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Mexican Quinoa Salad

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

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Nutrition Values

Energy (kJ)3647 kJ
Energy (kcal)872 kcal
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

Cook the Quinoa
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.

Get Prepped
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).
Assemble the Salad
3
  • 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.
Garnish and Serve
4
  • Divide the warm quinoa salad between bowls.
  • Top with a crumbling of the remaining cheese.