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Mexican Quinoa Salad with Paneer

Mexican Quinoa Salad with Paneer

with black beans and lime dressing

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A recipe conveniently customised just to your liking.

Tags:

Veggie

•Quick

•Spicy

Allergens:

Milk

The quantities provided above are averages only.

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

170 grams

Quinoa

100 grams

Greek Style Cheese

(Contains: Milk)

1 pack(s)

Black Beans

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

1 sachet(s)

BBQ Rub

80 grams

Kale

200 grams

Paneer

(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

Energy (kJ)5148 kJ

Energy (kcal)1230 kcal

Fat63 g

of which saturates24.7 g

Carbohydrate89.2 g

of which sugars14.5 g

Dietary Fiber28.7 g

Protein59.4 g

Salt8.1 g

Trans Fat3.2 g

Potassium773.4 mg

Calcium27.9 mg

Iron0.8 mg

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 280ml lightly water (per 2P) with the stock in a medium pot with a tight-fitting lid.
Add the quinoa, reduce the heat to medium-high, cover and cook for 4-5 mins.
Reduce the heat to medium-low and cook, covered, a further 7-8 mins.
Remove from the heat and cover to keep warm.

Get Prepped

2

Meanwhile, cut the tomato into 1cm cubes. Chop the paneer into 2cm cubes.
Drain and rinse the beans in a sieve.
Place a large pan over medium-high heat with a drizzle of oil. Fry the paneer, 6-8 mins. Remove once cooked.
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.

Assemble the Salad

3

Roughly chop the kale.
Add the kale, quinoa, beans and tomato to the bowl with the dressing.
Crumble in half the Greek style cheese.
Mix well and season to taste with salt and pepper.
Scoop out the avocado flesh and thinly slice lengthways.

Garnish and Serve

4

Divide the quinoa salad between bowls.
Arrange the paneer cubes and avocado slices on top. Season with salt and pepper.
Top with a crumbling of the remaining cheese.

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