Mexican Jumble with Feta and Jalapeño
Nutrition per serving
| Calories | 700 kcal |
| Protein | 27.5 g |
| Carbs | 77.4 g |
| Fats | 33.1 g |
| Saturated Fat | 9.6 g |
| Monounsaturated Fat | 15.1 g |
| Polyunsaturated Fat | 6.2 g |
| Sugars | 7.7 g |
| Fiber | 11.4 g |
| Sodium | 1,328 mg |
Ingredients
| Quinoa | |
| Vegetable Stock Cube | |
| Fresh Coriander | |
| Peppers, Jalapeno | |
| Red Bell Pepper (capsicum) | |
| Pumpkin Seeds | |
| Feta Cheese | |
| Tinned Sweet Corn | |
| Cumin Powder | |
| Lime | |
| Hazelnuts |
Preparations
1. Finely chop the coriander and jalapeno. (Reserve ½ a tsp of the coriander for garnish).
1. Finely chop the coriander and jalapeno. (Reserve ½ a tsp of the coriander for garnish).
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 200ml water and the stock pot. Bring to a gentle simmer and cook until the liquid has absorbed. Remove from heat, cover with a lid and set aside.
3. Add the crushed hazelnuts to the quinoa along with the pumpkin seeds, jalapeno, the coriander and crumble in the feta. Finally, add the diced peppers, sweetcorn and ground cumin. Gently mix to combine.
4. Serve in a bowl with a squeeze of lime juice and a sprinkle over the reserved coriander.