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Superfood Mexican Jumble

Superfood Mexican Jumble

with Feta and Jalapeño

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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:SpicyVeggie
Allergens:NutsCelerySulphitesGlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 tbsp

Hazelnuts

(ContainsNuts)

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

100 grams

Quinoa

½ unit(s)

Couscous

(ContainsGluten)

3 tbsp

Coriander

½ tbsp

Jalapeño Chilli

1 unit(s)

Red Pepper

1 tbsp

Pumpkin Seeds

4 tbsp

Feta Cheese

(ContainsMilk)

½ tin(s)

Sweetcorn

½ tsp

Cumin

½ unit(s)

Lime

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3272 kJ
Energy (kcal)782 kcal
Fat23.0 g
of which saturates9.0 g
Carbohydrate120 g
of which sugars0.0 g
Protein29 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Lid
Pot
Strainer
Bowl
Knife
Fork
Spoon
Instructions
Instructionsarrow up iconarrow up icon
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).

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.

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.

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.

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!