Mexican Jumble with Feta and Jalapeño
Nutrition per serving
Calories | 760 kcal |
Protein | 29.3 g |
Carbs | 120.6 g |
Fats | 18.1 g |
Saturated Fat | 2.6 g |
Monounsaturated Fat | 7.9 g |
Polyunsaturated Fat | 6 g |
Sugars | 8 g |
Fiber | 14.8 g |
Sodium | 1,686 mg |
Ingredients
Hazelnuts | |
Quinoa | |
Vegetable Stock Cube | |
Couscous | |
Fresh Coriander | |
Peppers, Jalapeno | |
Pumpkin Seeds | |
Feta Cheese | |
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 180ml 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 100ml 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, all the coriander but ½ a tsp and crumble in the feta. 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.