Mexican Quinoa Salad with Falafel
with black beans and 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:
Spicy
•Veggie
•Quick
Allergens:
Milk
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
170 grams
Quinoa
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
2 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Chipotle Paste
160 grams
Falafel
(May be present: Soya, Cereals containing gluten, Mustard)
1 sachet(s)
BBQ Rub
Not included in your delivery
1 tsp
Sugar
½ tbsp
Oil
½ tsp
Salt
to taste
Salt
to taste
Water
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)4528 kJ
Energy (kcal)1082 kcal
Fat47 g
of which saturates13.3 g
Carbohydrate110.2 g
of which sugars14.8 g
Dietary Fiber28.9 g
Protein40.3 g
Cholesterol0 mg
Salt7.88 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
Cooking Steps
1
- 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.
2
- 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 falafel? Before cooking the beans, fry the falafel in the hot pan for 3-5 mins, turning frequently for even cooking.
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.
4
- Divide the quinoa salad between bowls.
- Top with a crumbling of the remaining cheese.
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