What are the main ingredients in Winner Winner Chipotle Dinner?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Winner Winner Chipotle Dinner?

Calories: 745, Carbs: 104 grams, Fat: grams, Protein: 22.1 grams, Sugar: 24.7 grams, Salt: 423 grams

How do I prepare Winner Winner Chipotle Dinner?

CRISP UP THE CAULI: Preheat the oven to 200°C. Spread out the cauliflower chunks on a roasting tray. Coat in oil, the spice blend, and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and starting to crisp, shifting halfway. KEEN ON SOME QUINOA?: Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes. WHAT’S UP, QUAC?: Halve the avocado and remove the pip. Peel off the skin, keeping the flesh intact. Place the flesh in a bowl along with ½ the lime juice, ½ the diced onion (to taste), ½ the chopped coriander, and seasoning. Use a fork or potato masher to mash into a chunky guacamole. Set aside. SPICY SALSA: In a bowl, combine the diced tomato, the remaining onion (to taste), the chopped jalapeños (to taste), the remaining lime juice, and seasoning. Set aside. CHARRED CHIPOTLE CORN: Place a pan over high heat with a drizzle of oil. When hot, add the corn and the chipotle flakes (to taste). Fry for 3-4 minutes until lightly charred, shifting occasionally. Add the rinsed beans and fry for 1-2 minutes until heated through, shifting occasionally. Add to the pot with the cooked quinoa. Mix until combined and season. BEAN WAITING FOR THIS!: Pile up the loaded quinoa and top with the roasted cauli, the tomato salsa, and the chunky guac. Garnish with the remaining coriander. There you have it!

What should be prepared from my kitchen to make Winner Winner Chipotle Dinner?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Winner Winner Chipotle Dinner

Name: Winner Winner Chipotle Dinner
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

Quinoa can’t get better than this! Combined with charred corn, spicy chipotle flakes, & fried beans, the loaded red quinoa is sided with nutty roasted cauliflower, a spicy salsa and creamy avo guacamole. Delicious and nutritious, Chef!

Winner Winner Chipotle Dinner

with quinoa, roasted cauliflower & homemade chunky guacamole

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Black Beans
Cauliflower Florets
Chipotle Chilli Flakes
Corn
Fresh Coriander
Lime Juice
NOMU Mexican Spice Blend
Red Onion
Red Onions
Red Quinoa
Sliced Pickled Jalapeños
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

CRISP UP THE CAULI
Preheat the oven to 200°C. Spread out the cauliflower chunks on a roasting tray. Coat in oil, the spice blend, and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and starting to crisp, shifting halfway.
KEEN ON SOME QUINOA?
Rinse the quinoa and place in a pot. Submerge in 200ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes.
WHAT’S UP, QUAC?
Halve the avocado and set aside the half containing the pip for another meal. Peel off the skin, keeping the flesh intact. Place the flesh in a bowl along with ½ the lime juice, ½ the diced onion (to taste), ½ the chopped coriander, and seasoning. Use a fork or potato masher to mash into a chunky guacamole. Set aside.
SPICY SALSA
In a bowl, combine the diced tomato, the remaining onion (to taste), the chopped jalapeños (to taste), the remaining lime juice, and seasoning. Set aside.
CHARRED CHIPOTLE CORN
Place a pan over high heat with a drizzle of oil. When hot, add the corn and the chipotle flakes (to taste). Fry for 3-4 minutes until lightly charred, shifting occasionally. Add the rinsed beans and fry for 1-2 minutes until heated through, shifting occasionally. Add to the pot with the cooked quinoa. Mix until combined and season.
BEAN WAITING FOR THIS!
Pile up the loaded quinoa and top with the roasted cauli, the tomato salsa, and the chunky guac. Garnish with the remaining coriander. There you have it!

Cauliflower Florets - 150g
NOMU Mexican Spice Blend - 10ml
Red Quinoa - 75ml
Avocado - 1
Lime Juice - 10ml
Red Onion - 1
Fresh Coriander - 4g
Tomato - 1
Sliced Pickled Jalapeños - 15g
Corn - 50g
Chipotle Chilli Flakes - 10ml
Black Beans - 60g

Download the Recipe

Serves 2

CRISP UP THE CAULI
Preheat the oven to 200°C. Spread out the cauliflower chunks on a roasting tray. Coat in oil, the spice blend, and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and starting to crisp, shifting halfway.
KEEN ON SOME QUINOA?
Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes.
WHAT’S UP, QUAC?
Halve the avocado and remove the pip. Peel off the skin, keeping the flesh intact. Place the flesh in a bowl along with ½ the lime juice, ½ the diced onion (to taste), ½ the chopped coriander, and seasoning. Use a fork or potato masher to mash into a chunky guacamole. Set aside.
SPICY SALSA
In a bowl, combine the diced tomato, the remaining onion (to taste), the chopped jalapeños (to taste), the remaining lime juice, and seasoning. Set aside.
CHARRED CHIPOTLE CORN
Place a pan over high heat with a drizzle of oil. When hot, add the corn and the chipotle flakes (to taste). Fry for 3-4 minutes until lightly charred, shifting occasionally. Add the rinsed beans and fry for 1-2 minutes until heated through, shifting occasionally. Add to the pot with the cooked quinoa. Mix until combined and season.
BEAN WAITING FOR THIS!
Pile up the loaded quinoa and top with the roasted cauli, the tomato salsa, and the chunky guac. Garnish with the remaining coriander. There you have it!

Cauliflower Florets - 300g
NOMU Mexican Spice Blend - 20ml
Red Quinoa - 150ml
Avocado - 1
Lime Juice - 20ml
Red Onion - 1
Fresh Coriander - 8g
Tomato - 1
Sliced Pickled Jalapeños - 30g
Corn - 100g
Chipotle Chilli Flakes - 20ml
Black Beans - 120g

Download the Recipe

Serves 3

CRISP UP THE CAULI
Preheat the oven to 200°C. Spread out the cauliflower chunks on a roasting tray. Coat in oil, the spice blend, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
KEEN ON SOME QUINOA?
Rinse the quinoa and place in a pot. Submerge in 600ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes.
WHAT’S UP, QUAC?
Halve the avocados and set aside one of) the halves containing the pip for another meal. Peel off the skin, keeping the flesh intact. Place the flesh in a bowl along with ½ the lime juice, ½ the diced onion (to taste), ½ the chopped coriander, and seasoning. Use a fork or potato masher to mash into a chunky guacamole. Set aside.
SPICY SALSA
In a bowl, combine the diced tomato, the remaining onion (to taste), the chopped jalapeños (to taste), the remaining lime juice, and seasoning. Set aside.
CHARRED CHIPOTLE CORN
Place a pan over high heat with a drizzle of oil. When hot, add the corn and the chipotle flakes (to taste). Fry for 4-6 minutes until lightly charred, shifting occasionally. Add the rinsed beans and fry for 1-2 minutes until heated through, shifting occasionally. Add to the pot with the cooked quinoa. Mix until combined and season.
BEAN WAITING FOR THIS!
Pile up the loaded quinoa and top with the roasted cauli, the tomato salsa, and the chunky guac. Garnish with the remaining coriander. There you have it!

Cauliflower Florets - 450g
NOMU Mexican Spice Blend - 30ml
Red Quinoa - 225ml
Avocados - 2
Lime Juice - 30ml
Red Onions - 2
Fresh Coriander - 12g
Tomatoes - 2
Sliced Pickled Jalapeños - 45g
Corn - 150g
Chipotle Chilli Flakes - 30ml
Black Beans - 180g

Download the Recipe

Serves 4

CRISP UP THE CAULI
Preheat the oven to 200°C. Spread out the cauliflower chunks on a roasting tray. Coat in oil, the spice blend, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
KEEN ON SOME QUINOA?
Rinse the quinoa and place in a pot. Submerge in 800ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot. Replace the lid and stand off the heat for at least 5 minutes.
WHAT’S UP, QUAC?
Halve the avocados and remove the pips. Peel off the skin, keeping the flesh intact. Place the flesh in a bowl along with ½ the lime juice, ½ the diced onion (to taste), ½ the chopped coriander, and seasoning. Use a fork or potato masher to mash into a chunky guacamole. Set aside.
SPICY SALSA
In a bowl, combine the diced tomato, the remaining onion (to taste), the chopped jalapeños (to taste), the remaining lime juice, and seasoning. Set aside.
CHARRED CHIPOTLE CORN
Place a pan over high heat with a drizzle of oil. When hot, add the corn and the chipotle flakes (to taste). Fry for 4-6 minutes until lightly charred, shifting occasionally. Add the rinsed beans and fry for 1-2 minutes until heated through, shifting occasionally. Add to the pot with the cooked quinoa. Mix until combined and season.
BEAN WAITING FOR THIS!
Pile up the loaded quinoa and top with the roasted cauli, the tomato salsa, and the chunky guac. Garnish with the remaining coriander. There you have it!