Mexican Quinoa Bean Bowl with Lime, Zesty Yoghurt & Fetta
Lean Protein | Healthier Carbs | Packed with Veggies
We’re excited that this Mexican bowl is loaded with wholesome quinoa and fibre-rich beans. Teamed with crisp veggies and zesty lime, you’ll love how each mouthful is bursting with flavour. A nutritionally balanced meal everyone will love!
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 packet
tri colour quinoa
½ sachet
vegetable stock powder
2 clove
garlic
1
corn
1
tomato
1
cucumber
1
lime
1 bunch
coriander
1 tin
black beans
1 packet
Greek-style yoghurt
(Contains Milk;)
1 block
fetta cheese
(Contains Milk;)
1 sachet
Tex-Mex spice blend
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1.5 cup
water (for the quinoa)
Nutritional Values
Utensils
Cooking Steps
Rinse the tri-colour quinoa well. Place the quinoa, vegetable stock pot (see ingredients) and the water in a medium saucepan and cover with a lid. Bring to the boil, then reduce the heat to medium and simmer, uncovered, until the quinoa is tender and the water is absorbed, 8-10 minutes. Cover to keep warm.
While the quinoa is cooking, finely chop the garlic. Slice the kernels off the corn cob. Zest the lime to get a generous pinch, then slice into wedges. Drain the black beans. In a small bowl, combine the Greek-style yoghurt and lime zest. Set aside.
Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. Reduce the heat to medium-high. Add a drizzle of olive oil, the garlic and Tex-Mex spice blend and cook until fragrant, 1-2 minutes. Add the black beans and cook until heated through, 3-4 minutes. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Finely chop the tomato and cucumber. Roughly chop the coriander.
Add the cooked quinoa and baby spinach leaves to the frying pan. Stir to combine. In a medium bowl, combine the tomato, cucumber and a squeeze of lime juice. Season with salt and pepper.
Divide the Mexican quinoa beans between bowls. Serve with the lime tomato salsa. Top with the zesty yoghurt and crumble over the fetta cubes. Garnish with the coriander and serve with remaining lime wedges.