Mexican Quinoa Bean Bowl with Lime, Zesty Yoghurt & Fetta

Name: Mexican Quinoa Bean Bowl with Lime, Zesty Yoghurt & Fetta Lean Protein | Healthier Carbs | Packed with Veggies
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet tri colour quinoa; ½ sachet vegetable stock powder; 1.5 cup water (for the quinoa); 2 clove garlic; 1 corn; 1 tomato; 1 cucumber; 1 lime; 1 bunch coriander; 1 tin black beans; 1 packet Greek-style yoghurt; 1 block fetta cheese; 1 sachet Tex-Mex spice blend; 1 bag baby spinach leaves

Lean Protein | Healthier Carbs | Packed with Veggies

Get up to $200 off!

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!

Tags:

Balanced

•Not Suitable for Coeliacs

•Veggie

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Milk

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

tri colour quinoa

½ sachet

vegetable stock powder

2 clove

garlic

corn

tomato

cucumber

lime

1 bunch

coriander

1 tin

black beans

1 packet

Greek-style yoghurt

1 block

fetta cheese

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

per serving

Energy (kJ)2216 kJ

Fat14.6 g

of which saturates6.1 g

Carbohydrate61.8 g

of which sugars14.8 g

Protein25.9 g

Sodium1330 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

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.