Zesty Lime & Black Pepper Quinoa
with Avocado
South-American natives; quinoa and sweet potato, sit pretty in this simple and flavoursome bowl infused with zesty lime and black pepper. Quinoa is high in protein, earning its rightful titles of ‘healthy’ and ‘superfood’. Check the avocado you receive in your box. If it’s ripe, we recommend enjoying this dish right away!
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
400 g
sweet potato
2
zucchini
½ cup
quinoa
1 cube
vegetable stock
1
lime
1
avocado
1 bunch
coriander
2 tbs
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
Not included in your delivery
1.5 tbs
olive oil
1.5 cup
hot water
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced. To prepare the ingredients, cut the sweet potato into 5 mm thick discs (unpeeled) and the zucchini into ribbons. Dice the avocado. Rinse the quinoa and crumble the vegetable stock cube. Zest and juice the lime and pick the coriander leaves.
Toss the sweet potato in a third of the olive oil. Season with salt and pepper and place on half of a lined oven tray. Cook in the oven for 15 minutes. Toss the zucchini in half of the remaining olive oil and add to the tray with the sweet potato. Cook for a further 15 minutes.
Place the quinoa, hot water and crumbled vegetable stock cube in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer for 12-15 minutes or until the quinoa is tender. Drain and transfer to a large bowl. Drizzle with a little olive oil and add a pinch of the lime zest.
In a small bowl whisk the remaining olive oil, lime juice, and a generous grind of black pepper.
Add the sweet potato, zucchini, avocado and coriander to a medium bowl. Toss to combine well. Drizzle with the lime and black pepper dressing. Sprinkle with the pepitas.
