with black beans and lime dressing
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Avocado
1 unit(s)
Tofu
180 grams
Vegetable Stock
1 sachet(s)
Black Beans
1 pack(s)
Quinoa
170 grams
Tomato
2 unit(s)
Greek Style Cheese
100 grams
Lime
1 unit(s)
Chipotle Paste
1 sachet(s)
BBQ Rub
1 sachet(s)
Mexican Style Spice Mix
2 sachet(s)
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. 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.
- 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.
- 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.
4663
kJ
Energy (kJ)
1115
kcal
Energy (kcal)
52.6
g
Fat
14.2
g
of which saturates
97.1
g
Carbohydrate
13.2
g
of which sugars
29.6
g
Dietary Fiber
49.9
g
Protein
0
mg
Cholesterol
7.03
g
Salt
