Marinated vegetable kebabs, quinoa & black beans
5 min Prep, 25 min Cook
Contains 1/2 vegetable stock cube (celery)
Chargrilled vegetable kebabs marinated in chipotle and lime juice and served with a black bean & avocado quinoa.
Boil a kettle. Dissolve the vegetable stock in 300ml boiling water in a jug. Rinse the quinoa and add to a saucepan with the stock, simmer for 15 mins. Drain the black beans and add to the quinoa, cook for a further 5 mins, stirring occasionally.
Cut the yellow pepper into bite-sized pieces and the courgette into 5mm thick rounds.
In a large bowl, mix together the chipotle paste, half of the lime juice and 1 tbsp oil. Add the yellow pepper, courgette and cherry tomatoes to the bowl, stir to coat.
Thread the vegetables onto 4 skewers.
Heat a griddle pan (or frying pan) on a medium-high heat and cook the vegetable skewers for 10-15 mins, turning every 2-3 mins until the vegetables have softened. Drizzle over any remaining sauce from the bowl over the kebabs while they cook.
Peel and de-stone the avocado and chop into small pieces. Drain the black bean quinoa and stir through the avocado, remaining lime juice and half of the coriander. Season with black pepper.
Serve the black bean quinoa on two plates and top with two vegetable kebabs on each. Sprinkle over the remaining coriander.
Serving Size 0 g
|Amount Per Serving|
|Calories 628 cals||31%|
|% Daily Value*|
|Kilojoules 2851 kJ||31%|
|Fat 28 g||43%|
|Sodium 0 mg||0%|
|Carbohydrate 65 g||22%|
|Protein 26 g||52%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|