Friday, 20 January 2017
Dish of the week: Mexican quinoa & kale bowl
Try our hearty, healthy dish of the week with a spicy twistPrep: 20 minutes
Cook: 15 minutes
500ml hot chicken stock
250g pack Kale
1 tbsp oil
300g chicken breasts, thinly sliced
1 tsp mild chilli powder
400g can kidney beans, drained and rinsed
200g pack fresh tomato salsa
227g can chopped tomatoes
2 ripe avocados
1 tbsp chilli sauce
Cook the quinoa in stock for 15 minutes, drain off any excess liquid. Meanwhile, cook the kale in boiling water for 5 minutes, drain and stir into the quinoa and season. Place in the base of a heatproof serving bowl.
Meanwhile, heat the oil and fry the chicken and chilli powder for 5-6 minutes, add the kidney beans, salsa and tomatoes and cook for 1 minute or until the chicken is cooked throughout. Spoon on top of the quinoa.
Mash the avocado with the chilli sauce and juice of half the lime, season and spoon over the chicken. Serve with the remaining half lime cut into wedges.
Try using couscous or bulgar wheat instead of quinoa and use minced beef instead of chicken. For extra chilli heat, use hot chilli powder.
See more at www.discoverkale.co.uk