eCook Meal
Winner Winner Chipotle Dinner
with quinoa, roasted cauliflower & homemade chunky guacamole
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!
Serving guide
Choose your portion size.
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!
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!
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
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!
Cauliflower Florets - 600g
NOMU Mexican Spice Blend - 40ml
Red Quinoa - 300ml
Avocados - 2
Lime Juice - 40ml
Red Onions - 2
Fresh Coriander - 15g
Tomatoes - 2
Sliced Pickled Jalapeños - 60g
Corn - 200g
Chipotle Chilli Flakes - 40ml
Black Beans - 240g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R157.69
for 4 servings · R39.42 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Cauliflower Florets needs 600 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 86% of packR48.85
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Sliced Pickled Jalapeños needs 60 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 15% of packR9.00
Not in the Woolies basket — source these elsewhere:
- NOMU Mexican Spice Blend
- Red Quinoa
- Chipotle Chilli Flakes
- Lime Juice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Winner Winner Chipotle Dinner?
The preparation time for Winner Winner Chipotle Dinner with quinoa, roasted cauliflower & homemade chunky guacamole is between 20 and 35 minutes.
What is the total time required to make Winner Winner Chipotle Dinner with quinoa, roasted cauliflower & homemade chunky guacamole?
The total time required to make Winner Winner Chipotle Dinner with quinoa, roasted cauliflower & homemade chunky guacamole is between 35 and 50 minutes.
How many servings does Winner Winner Chipotle Dinner provide?
4 servings
What are the main ingredients in Winner Winner Chipotle Dinner?
Avocado, Black Beans, Cauliflower Florets, Chipotle Chilli Flakes, Corn, Fresh Coriander, Lime Juice, NOMU Mexican Spice Blend, Pickled Jalapeño, Red Onion, Red Quinoa, Tomato
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?
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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Winner Winner Chipotle Dinner?
Avocado, Black Beans, Cauliflower Florets, Chipotle Chilli Flakes, Corn, Fresh Coriander, Lime Juice, NOMU Mexican Spice Blend, Pickled Jalapeño, Red Onion, Red Quinoa, Tomato
How many calories does Winner Winner Chipotle Dinner have?
745 calories
How much fat content does Winner Winner Chipotle Dinner have?
grams