
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
25 min
Cuisine
Fusion
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 576 kJ 138 kcal |
2730 kJ 652 kcal |
Fat of which saturates |
5.5 g 1.1 g |
26 g 5.2 g |
Carbohydrate of which sugars |
10.4 g 0.6 g |
49.3 g 2.9 g |
Fibre | 2.4 g | 11.4 g |
Protein | 9.6 g | 45.3 g |
Salt | 0.29 g | 1.38 g |
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.
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
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
Add the chicken breasts and turn until well coated
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 6-7 min on each side or until cooked through (no pink meat!) – this is your spicy chicken
Meanwhile, roughly chop the coriander, including the stalks
Trim, then slice the spring onions
Cut the lime[s] in half
Slice the red chilli[es] into rounds
Peel and finely chop (or grate) the garlic
Add the spinach, chopped garlic 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
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
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
Slice the spicy chicken and serve it over the green quinoa with the avocado to the side
Drizzle over the remaining dressing
Garnish with the remaining chopped spring onion, chilli rounds and coriander
Enjoy!