Skip to main content
Superfood Mexican Jumble
Superfood Mexican Jumble

Superfood Mexican Jumble

with Feta and Jalapeño

So Patrick’s parents tell us, the biggest mistake they ever made was to buy him a chemistry set as a child. In the weeks that followed, his bedroom became his laboratory and the house was under the constant cloud of impending experimental explosion. Little has changed these days - the lab has been swapped for the HelloFresh Kitchen and instead of the chemistry set, he now gets to play with ingredients like the jalapeño chilli in tonight’s recipe. We still hear the occasional explosion but the results are worth it!

Tags:
Spicy
Veggie
Allergens:
Nuts
Celery
Sulphites
Cereals containing gluten
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active
DifficultyMedium

Ingredients

serving amount

2

Hazelnuts

(Contains: Nuts May contain traces of: Nuts)

½

Vegetable Stock Pot

(Contains: Celery, Sulphites)

100

Quinoa

½

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

3

Coriander

½

Jalapeño Chilli

1

Red Pepper

1

Pumpkin Seeds

4

Feta Cheese

(Contains: Milk)

½

Sweetcorn

½

Cumin

½

Lime

Nutritional information

/ per serving
Energy (kJ)3272 kJ
Energy (kcal)782 kcal
Fat23 g
of which saturates9 g
Carbohydrate120 g
Protein29 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grill Pan
Lid
Pot
Strainer
Bowl
Knife
Fork
Spoon

Instructions

Fry the hazelnuts
1

Heat a frying pan on medium-high heat. Add in your hazelnuts and brown them off then keep to the side. Tip: Watch your nuts like a hawk as they’ll burn the minute you turn your back (they’re cheeky like that).

Cover the pot with a tea towel
2

Rinse the quinoa under running water for at least 30 seconds. Tip: This step is crucial for enhancing the flavour of the quinoa. Add half the pack of quinoa to 200ml of water and ¼ of the stock pot. Gently simmer until the water soaks up then remove from heat and cover with a tea towel.

3

Boil another 150ml of water with a further quarter of the stock pot. In a bowl, pour this water onto half the pack of couscous and cover tightly. Leave for at least 10 mins while you prepare the rest of the meal.

Finely chop jalapeño
4

Finely chop the coriander and the jalapeño chilli. Tip: Only use the jalapeño to taste as it is a little hot! Chop your pepper into 1cm cubes.

Add ground cumin
5

Mix together the grains of couscous and quinoa using a fork. Crush and mix in the hazelnuts and add the pumpkin seeds. Mix in the jalapeño and all but a sprinkle of the coriander and crumble in feta. Add the corn together with the pepper and ground cumin.

Finished dish
6

Roll the lime between the heel of your hand and the work surface. Once the lime is loosened up cut it in half and squeeze half of its juice into your mixture. Garnish with a little more feta and coriander and get stuck in!

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Buffalo Style Fried Chicken Burger and Fries

Buffalo Style Fried Chicken Burger and Fries

with Corn on the Cob and Blue Cheese & Pear Slaw
Ultimate Cheesy Beef and Bacon Bolognese Gnocchi Bake

Ultimate Cheesy Beef and Bacon Bolognese Gnocchi Bake

with Pesto Garlic Ciabatta, Chestnut Mushrooms and Rocket
Maple Bacon Butter Fried Chicken and Waffles

Maple Bacon Butter Fried Chicken and Waffles

with Poached Eggs, Tenderstem® Broccoli and Asparagus
Super Green Panzanella Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing
Tagine Inspired Harissa Lamb and Chickpeas

Tagine Inspired Harissa Lamb and Chickpeas

with Charred Courgette and Ciabatta
Parmigiano and Parma Ham Filled Pasta

Parmigiano and Parma Ham Filled Pasta

with Veggie 'Nduja Sauce, Charred Courgette and Rocket
One Pan Spicy Teriyaki Beef Udon

One Pan Spicy Teriyaki Beef Udon

with Stir-Fried Veg and Peanuts
Peking Style Loaded Hoisin Duck Dog

Peking Style Loaded Hoisin Duck Dog

with Handcut Fries and Pickled Radish Salad
Mango Glazed Caribbean Style Chicken

Mango Glazed Caribbean Style Chicken

with Avocado, Creamy Coleslaw and Zesty Rice
Louisiana Style Chorizo Rice

Louisiana Style Chorizo Rice

with Pepper, Peas and Soured Cream
Super Quick Peanut Beef Stir-Fry

Super Quick Peanut Beef Stir-Fry

with Young Pea Pods, Mushrooms and Jasmine Rice
Hot Sauce-Sesame Veg Gyozas and Noodles

Hot Sauce-Sesame Veg Gyozas and Noodles

with Stir-Fried Veg and Sesame Seeds
Nohut Dürüm: Turkish Inspired Spiced Chickpea Wraps

Nohut Dürüm: Turkish Inspired Spiced Chickpea Wraps

with Pickled Onions, Tomato & Rocket Salad and Yoghurt Drizzle
Cheesy Beef Mince Ragu

Cheesy Beef Mince Ragu

with Mushrooms and Rice
Basa en Papillote and Sun-Dried Tomato Butter

Basa en Papillote and Sun-Dried Tomato Butter

with Cheesy Roasted Salad Potatoes and Green Beans
Char Siu Spaghetti and Pork Meatballs

Char Siu Spaghetti and Pork Meatballs

with Pickled Radish and Baby Leaf Salad
Chinese Pork Dumpling Style Quesadillas

Chinese Pork Dumpling Style Quesadillas

with Chips and Sweet Chilli Sauce
One Pot Sausage and Mushroom Cassoulet

One Pot Sausage and Mushroom Cassoulet

with Cheese, Spinach and Ciabatta Toasts
Chermoula Halloumi & Charred Courgette on Couscous

Chermoula Halloumi & Charred Courgette on Couscous

with Pickled Onion, Coriander Yoghurt and Pineapple Chutney
Zesty Breaded Cod and Chips

Zesty Breaded Cod and Chips

with Garlic Mayo and Baby Leaf & Cucumber Salad