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Mexican Quinoa Salad with Falafel
Mexican Quinoa Salad with Falafel

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

Cook the Quinoa
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.

Get Prepped
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. 

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 quinoa salad between bowls.
  • Top with a crumbling of the remaining cheese.