with black beans and lime dressing
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Quinoa
170 grams
Greek Style Cheese
100 grams
Black Beans
1 pack(s)
Lime
1 unit(s)
Avocado
1 unit(s)
Tomato
2 unit(s)
Vegetable Stock
1 sachet(s)
Mexican Style Spice Mix
2 sachet(s)
Chipotle Paste
1 sachet(s)
BBQ Rub
1 sachet(s)
Prawns
160 grams
Kale
80 grams
Sugar
1 tsp
Oil
0.5 tbsp
Salt
0.5 tsp
Salt
to taste
Water
to taste
Oil
to taste
Pepper
to taste
- 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.
- 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.
- 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.
- 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.
4318
kJ
Energy (kJ)
1032
kcal
Energy (kcal)
45.3
g
Fat
13.2
g
of which saturates
95.4
g
Carbohydrate
12.8
g
of which sugars
28.7
g
Dietary Fiber
47.6
g
Protein
0
mg
Cholesterol
7.72
g
Salt
