Superfood Mexican Jumble
with Feta and Jalapeño
- Nuts
- Celery
- Sulphites
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Nuts
- Soya
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!
Ingredients
2
Hazelnuts
(Contains: Nuts May contain traces of: Nuts)
½
Quinoa
½
Vegetable Stock Pot
(Contains: Celery, Sulphites)
½
Couscous
(Contains: Cereals containing gluten May contain traces of: Soya)
3
Flat Leaf Parsley
½
Jalapeño Chilli
1
Red Pepper
¾
Pumpkin Seeds
½
Feta Cheese
(Contains: Milk)
½
Organic Sweetcorn
½
Cumin
½
Lime
Utensils
Instructions
Heat a frying pan on medium-high heat. Add in your whole 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 a quarter of your stock pot to 240ml of water in a pot. Bring to a boil then add your quinoa. Put a lid on your pot, reduce the heat and simmer for 15 mins. When the water has been absorbed, remove from the heat and leave to the side.
Boil 150ml of water with a further quarter of the vegetable stock and pour this water over half the pack of couscous in a bowl. Cover tightly and leave for at least 10 mins while you prepare the rest of the meal.
Finely chop the parsley 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 the quinoa and couscous using a fork. Crush and mix in the hazelnuts and add the pumpkin seeds. Mix in the jalapeño, all but a sprinkle of the parsley and crumble in the feta. Drain and add the sweetcorn together with the pepper and ground cumin.
Roll the lime between the heel of your hand and the work surface. Once the lime has loosened up, cut it in half and squeeze half of its juice into your mixture. Garnish with a little more parsley and get stuck in!
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