Quinoa mexicain aux haricots noirs
avec crème à la lime et à la coriandre
Cette recette d’inspiration mexicaine déborde de légumes et de saveurs! La crème à la lime, en touche finale, crée le souper parfait, peu importe le jour de la semaine.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
370 ml
Haricots noirs
160 g
Piment fort
1 cs
Purée d’ail
56 g
Oignon, haché
1 cs
Assaisonnement mexicain
7 g
Coriandre
113 g
Maïs en conserve
370 ml
Tomates broyées
½ tasse(s)
Quinoa blanc
1 pièce(s)
Lime
100 g
Yogourt grec
(Contient Lait)
1 pièce(s)
Concentré de bouillon de légumes
½ tasse(s)
Fromage cheddar, râpé
(Contient Lait)
Pas inclus dans votre livraison
½ cs
Huile*
¼ cc
Sel et Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Wash and dry all produce.* Drain and rinse the beans. Core, then cut the pepper(s) into 1/2-inch cubes. Roughly chop the cilantro. Peel, then mince or grate the garlic. Zest the lime(s), the cut into wedges.
Heat a large pot over medium heat. When the pot is hot, add 1/2 tbsp oil (dbl for 4 ppl) then the onions and peppers. Cook, stirring frequently, until the veggies soften, 3-4 min. Add the garlic and Mexican seasoning. Cook until fragrant, 1 min.
Add the corn, broth concentrate(s), tomatoes, beans, quinoa and 1 cup water (dbl for 4 ppl) to the pot. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and simmer, stirring once half-way through cooking, until the sauce has slightly thickened and quinoa is cooked through, 15-18 min. Season with salt and pepper.
Meanwhile, in a small bowl, combine the yogurt, half the cilantro and lime zest. Season with salt and pepper.
When the quinoa is done cooking, stir in the cheese and season with salt and pepper. Divide the Mexican quinoa between bowls and sprinkle over remaining cilantro. Dollop over the lime crema. Squeeze over a lime wedge, if desired.