Mexican Quinoa Salad with Prawns
with black beans and lime dressing
A recipe conveniently customised just to your liking.
Tags:
Spicy
•Eat Me First
•Quick
Allergens:
Milk
•Crustaceans
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
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
160 grams
Prawns
(Contains: Crustaceans)
80 grams
Kale
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)4318 kJ
Energy (kcal)1032 kcal
Fat45.3 g
of which saturates13.2 g
Carbohydrate95.4 g
of which sugars12.8 g
Dietary Fiber28.7 g
Protein47.6 g
Salt7.7 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
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.
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 prawns and beans with the Mexican spice mix until prawns are cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Stir through the chipotle paste.
3
- 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.
- Roughly chop the kale. Add the kale, quinoa, beans, prawns 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.
4
- Divide the quinoa salad between bowls.
- Arrange the avocado slices on top in a fan formation. Season with salt and pepper.
- Top with a crumbling of the remaining cheese.
