Mexican Quinoa Salad with Tofu
with black beans and lime dressing0.0(0)
Calories
:
1115 kcalProtein
:
49.9g proteinDifficulty
:
EasySpicy
Veggie
Quick
Allergens:
- Soya
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Avocado
180 grams
Tofu
(Contains: Soya)
1 sachet(s)
Vegetable Stock
1 pack(s)
Black Beans
170 grams
Quinoa
2 unit(s)
Tomato
100 grams
Greek Style Cheese
(Contains: Milk)
1 unit(s)
Lime
1 sachet(s)
Chipotle Paste
1 sachet(s)
BBQ Rub
2 sachet(s)
Mexican Style Spice Mix
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)4663 kJ
Energy (kcal)1115 kcal
Fat52.6 g
of which saturates14.2 g
Carbohydrate97.1 g
of which sugars13.2 g
Dietary Fiber29.6 g
Protein49.9 g
Salt7 g
Trans Fat3.2 g
Potassium773.4 mg
Calcium216.9 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. Chop the tofu 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 beans and tofu with the Mexican spice mix until fragrant, 6-8 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.
3
- Roughly chop the kale.
- Add the kale, quinoa, beans, tofu 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.
