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.
The quantities provided above are averages only.
Ingredients
1 pack(s)
Black Beans
40 grams
Salad Leaves
1 unit(s)
Lime
1 sachet(s)
Vegetable Stock
1 unit(s)
Avocado
2 unit(s)
Tomato
170 grams
Quinoa
160 grams
Falafel
(May be present: Wheat, Cereals containing gluten, Mustard, Soya)
1 sachet(s)
BBQ Rub
2 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Chipotle Paste
100 grams
Greek Style Cheese
(Contains: Milk)
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
Utensils
Cooking steps
- 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.
- 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.
- 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.
- Divide the quinoa salad between bowls.
- Top with a crumbling of the remaining cheese.
