Superfood Mexican Jumble

Name: Superfood Mexican Jumble with Feta and Jalapeño
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Hazelnuts; ½ Vegetable Stock Pot; 100 Quinoa; ½ Couscous; 3 Coriander; ½ Jalapeño Chilli; 1 Red Pepper; 1 Pumpkin Seeds; 4 Feta Cheese; ½ Sweetcorn; ½ Cumin; ½ Lime

with Feta and Jalapeño

Recipe Development TeamPublished on May 11, 2017

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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

Hazelnuts

(Contains: Nuts May contain traces of: Nuts)

Vegetable Stock Pot

(Contains: Celery, Sulphites)

100

Quinoa

Couscous

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

Coriander

Jalapeño Chilli

Red Pepper

Pumpkin Seeds

Feta Cheese

(Contains: Milk)

Sweetcorn

Cumin

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

Cooking Instructions and Tips

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).

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.

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 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.

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.

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!