For a nutrient-packed green dressing, you'll whizz spinach up with coriander, chilli, spring onion and lime juice. To serve, drizzle it over spicy protein-rich chicken breast, black beans and quinoa.
Prep Time
25 min
Cuisine
Fusion
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Black beans, water, firming agent: calcium chloride
Allergens
Allergens highlighted by † (gluten, soya)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Rinse the quinoa in a sieve under cold running water
Add the quinoa to a pot with a lid with 250ml [500ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender
Once cooked, remove from the heat and leave to steam-dry, uncovered, until serving
2
Add the smoked paprika, cayenne pepper (can't handle the heat? Go easy!), ground allspice and soy sauce to a plate with a generous grind of pepper and mix it together to form a paste
Place your hand flat onto the chicken breast[s]
Slice in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces
Add the chicken and turn until well coated
3
Heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp]vegetable oil over a medium-high heat
Once hot, add the coated chicken and cook for 5-6 min on each side or until cooked through (no pink meat!) - this is your spicy chicken
4
Meanwhile, roughly chop the coriander, including the stalks
Trim, then slice the spring onions
Slice the red chilli[es] into rounds
Cut the lime[s] in half
Peel and finely chop (or grate) the garlic
5
Add the spinach, choppedgarlic and half of the chopped chilli (can't handle the heat? Go easy!), chopped spring onion and coriander (save the rest for garnish!) to a food processor
Add the juice of the lime[s] with 3 tbsp [6 tbsp]olive oil, 1 tbsp [2 tbsp]water and a generous pinch of salt and give it a good mix up – this is your zingy spinach dressing
6
Cut the avocado[s] in half lengthways, around the stone[s]
Remove the stone[s] using a teaspoon
Scoop the avocado out of the skin[s] using a spoon and slice it finely, lengthways
7
Drain and rinse the black beans
Once the quinoa is cooked, add the drained black beans and a dollop of the zingy spinach dressing and stir it all together – this is your green quinoa
8
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