HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Chicken Quinoa Bowl With Creamy Slaw & Charred Corn Salsa
Mexican Chicken Quinoa Bowl with Creamy Slaw & Charred Corn Salsa

Mexican Chicken Quinoa Bowl with Creamy Slaw & Charred Corn Salsa

Lean Protein | Healthier Carbs | Packed with Veggies

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The secret to an amazing quinoa bowl? Add a creamy rainbow slaw, mildly spiced chicken and a charred corn salsa. Mix together for a truly nutritionally balanced meal.

This recipe is under 650kcal per serving

Tags:SpicyBalancedNot Suitable for CoeliacsHigh ProteinNaturally Gluten-FreeUnder 650kcal

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.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

tri colour quinoa

1 cob




2 bunch

spring onion





1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 bag

shredded cabbage mix

1 packet

garlic aioli


1 packet

chicken tenderloins

½ packet

Greek-style yoghurt


Not included in your delivery

olive oil

1.5 cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2683 kJ
Fat24.2 g
of which saturates3.1 g
Carbohydrate48.6 g
of which sugars19 g
Protein49.7 g
Sodium791 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. Rinse the quinoa well. In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the tri colour quinoa, the water and a pinch of salt 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 has been absorbed, 8-12 minutes. Cover to keep warm.


While the quinoa is cooking, slice the kernels off the corn cob. Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are "popping" out.


While the corn is charring, grate the carrot. Thinly slice the spring onion. Zest the lime to get a good pinch and slice into wedges. Roughly chop the tomato.


SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large bowl, combine the chicken tenderloins, Mexican Fiesta spice blend, a drizzle of olive oil and a splash of water. Return the frying pan to medium-high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 3-4 minutes each side. Season with salt and pepper.


While the chicken is cooking, combine the carrot, spring onion, shredded cabbage mix, garlic aioli and a good squeeze of lime juice in a large bowl. Toss to combine. Season to taste. Add the tomato and the lime zest to the bowl with the corn. Toss to combine. Season to taste.


Divide the garlic quinoa and creamy slaw between bowls and top with the charred corn salsa and Mexican chicken. Top with the Greek-style yoghurt and serve with any remaining lime wedges.