Mexican One Pot Quinoa
with Avocado
By now, we all know how wonderful quinoa is for you, (and some days, we even remember how to pronounce it too!) but what about how to make it taste great! The trick is big flavours – something this Mexican seasoned dish has in spades.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 cob
corn
½
red onion
1 clove
garlic
½ sachet
taco spice blend
(May be present: Gluten. )
½ tin
diced tomatoes
1
lime
1
avocado
1 bunch
coriander
1 packet
tri colour quinoa
Not included in your delivery
1 tbs
olive oil
½ cup
water
Nutritional Values
Utensils
Cooking Steps
Finely slice the red onion. Slice the kernels off the corn cob (do this in a large bowl to stop them flying everywhere!) Peel and crush the garlic. Rinse the tri colour quinoa. TIP: Rinsing the quinoa will enhance the nutty, earthy flavour and remove it’s natural coating (saponin) which can give it a bit of a bitter taste.
Heat the olive oil in a medium frying pan (use a pan with a tight-fitting lid) over a medium-high heat. Add the red onion and corn kernels and cook for 5 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant.
Add the taco seasoning, quinoa, diced tomatoes and water to the same pan. Season with salt and pepper and bring to the boil. Reduce the heat to medium and simmer, covered, for 20 minutes or until the quinoa is tender but still has a slight bite and all the liquid has been absorbed. Adding quinoa to the frying pan with a spice mix and garlic is a simple way to add flavour with minimal fuss!
Meanwhile, juice the lime, dice the avocado and finely chop the coriander leaves.
When the quinoa is cooked, remove from the heat, fluff up with a fork and stir through the lime juice.
Divide the one pot Mexican corn & tomato quinoa between bowls. Top with avocado and coriander.