Mexican Jumble
Nutrition per serving
| Calories | 426 kcal |
| Protein | 16.8 g |
| Carbs | 70.4 g |
| Fats | 8.4 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 3.8 g |
| Polyunsaturated Fat | 2.8 g |
| Sugars | 4.7 g |
| Fiber | 8.3 g |
| Sodium | 1,620 mg |
Ingredients
| Hazelnuts | |
| Quinoa | |
| Vegetable Stock Cube | |
| Couscous | |
| Fresh Coriander | |
| Peppers, Jalapeno | |
| Pumpkin Seeds | |
| Tinned Sweet Corn | |
| Cumin Powder | |
| Lime | |
| Red Bell Pepper (capsicum) |
Preparations
1. Finely chop the coriander and jalapeno.
1. Finely chop the coriander and jalapeno.
2. Remove core/dice the pepper into 1cm cubes
Cooking Instructions
1. Place the hazelnuts in a dry frying pan on medium-high heat. Stir frequently (every 15 seconds or so) and cook until golden. Remove from heat and once cooled crush the hazelnuts.
1. Place the hazelnuts in a dry frying pan on medium-high heat. Stir frequently (every 15 seconds or so) and cook until golden. Remove from heat and once cooled crush the hazelnuts.
2. Prepare the quinoa by rinsing in a fine sieve for 30 seconds. In a small pot, add the quinoa with 70ml water and ½ of the stock pot. Bring to a gentle simmer and cook until the liquid has absorbed. Remove from heat, cover with a tea towel and set aside.
3. Meanwhile, to prepare the couscous, boil 75ml of water with the remaining stock pot and stir to dissolve. Place the couscous in a bowl and pour over the stock mixture. Cover the bowl tightly with a lid or cling film and set aside for 10 minutes until the liquid has absorbed.
4. Add the quinoa to the couscous and mix together with a fork to break up the grains. Add the crushed hazelnuts with the pumpkin seeds, jalapeno and all the coriander but ½ a tsp. Finally, add the diced peppers, sweetcorn and ground cumin. Gently mix to combine.
5. Serve in a bowl with a squeeze of lime juice and a sprinkle of coriander.