These smoky charred veggies are coated in sizzling Tex Mex seasoning and topped with salty feta and brown rice chips. With stock-soaked quinoa and classic black beans, this recipe is healthy and filling with bold, zesty flavours.
Our chargrilled veggies and quinoa are great if you’re on the go, whether for work or for fun. You can prepare everything ahead of time and store your veggies and dressing in jars or watertight containers until you’re ready to eat.
Looking for a delicious side inspired by Mexican flavours? Try our chargrilled veggies and quinoa.
Prep time
15m
Cook time
20m
Serves
4
Ingredients
16
Ingredients
Quinoa- 1 litre reduced-salt chicken stock
- 500g white quinoa
- 1 medium zucchini, split in half lengthways
- 1 bunch of asparagus, ends trimmed
- 1 ear of corn, husk removed
- 1 red capsicum, cheeks removed
- 1 jalapeño, skin pierced a few times
- 1/2 tbsp Tex Mex seasoning
- 2/3 cup olive oil
- 1/2 tbsp Tex Mex seasoning
- 1/3 cup lime juice
- Zest of juiced limes
- 1 clove garlic, peeled and finely chopped
- 1 tsp honey
- 1 tin black beans, drained and rinsed
- 100g feta, crumbled
- 1 handful brown rice chips
- Avocado, cut into chunks (optional)
Method
Step 1:
Pre-heat a BBQ or chargrill on high.
Step 2:
Meanwhile, in a medium pot, bring chicken stock to the boil. Add the quinoa, cover, and cook for 10 to 12 minutes until all of the liquid has been absorbed. Remove the pot from the heat and fluff the quinoa with a fork. Set aside.
Step 3:
In a large bowl, combine zucchini, asparagus, corn, capsicum, jalapeño, Tex Mex spice powder and 1 tbsp olive oil. Toss to evenly coat the vegetables.
Step 4:
Place vegetables on your BBQ and char well on all sides (roughly 8 to 10 minutes). Remove from heat and separate the jalapeño chilli from the rest of the veggies. Chop remaining vegetables into chunky pieces, making sure to keep them all separate for layering.
Step 5:
In 4 jars, using equal portions of each, layer first your quinoa, then your vegetables, then your beans. Top with feta, then secure the lid to store. If you’re already hungry, serve straight into a bowl.
Step 6:
Finely chop the jalapeño and mix with Tex Mex spice, lime juice, lime zest, garlic, honey and remaining oil. Place in a jar with a lid and shake vigorously.
Step 7:
When you’re ready to eat, shake dressing in jar, then drizzle over salad. Add some fresh avocado if desired, crunch some chips over the top and enjoy!
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