Mexican Quinoa Bean Bowl
with Lime, Fetta & Smokey Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Black Beans
1 packet
Baby Spinach Leaves
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Coriander
1
Corn
2
Garlic
1 packet
Tri Colour Quinoa
1 sachet
Vegetable Stock Pot
1
Lime
1 packet
Fetta Cheese
2 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1
Tomato
1
Cucumber
Cooking Steps
Rinse the quinoa well. Place the tri-coloured quinoa, vegetable stock (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 (see ingredients) to get a generous pinch, then slice into wedges. Drain the black beans.
Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. Turn the heat down 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, cucumber, tomato, baby spinach leaves, lime zest, a squeeze of lime juice and a pinch of salt and pepper into the pan with the corn and black beans. Stir to combine.
Divide the Mexican quinoa beans between bowls. Serve with the lime tomato salsa. Dollop over the zesty yoghurt and crumble over the fetta. Dollop over the smokey aioli. Garnish with the coriander and serve with remaining lime wedges.
