Marinated vegetable kebabs, quinoa & black beans by Mindful Chef | Mealz

Marinated vegetable kebabs, quinoa & black beans

2 Servings

5 min Prep, 25 min Cook

Easy

Contains 1/2 vegetable stock cube (celery)

Rating:

Chargrilled vegetable kebabs marinated in chipotle and lime juice and served with a black bean & avocado quinoa.


Views: 92

Ingredients

Cooking Stages

    • 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.

Nutrition Facts

Serving Size 0 g

Amount Per Serving
Calories 628 cals31%
% Daily Value*
Kilojoules 2851 kJ31%
Fat 28 g43%
Sodium 0 mg0%
Carbohydrate 65 g22%
Protein 26 g52%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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