Peruvian-Inspired Quinoa Nourish Bowls
with Bocconcini & ‘Leche de Tigre’
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
Taking a page from Peruvian ceviche, we’re using lime, garlic and cilantro as a marinade for veggies. It’s a cool complement for spice-roasted carrots and quinoa (another South American staple). Our remake of leche de tigre—the tangy-creamy concoction from curing fish—uses mayo, herbs and lime.
We will send you:
- 300g Nantes carrots
- 140g Cherry tomatoes
- 1 Garlic clove
- 14g Cilantro
- 1 Cucumber
- 1 Lime
- 60ml Mayonnaise
- 95g White quinoa
- 50g Mini bocconcini
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Eggs, Milk, Sulphites
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
7 g
Sodium
600 mg
Total Carb
58 g
Sugars
12 g
Protein
15 g
Fibre
11 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 18 to 22 min., until tender.
Cook the quinoa
- Meanwhile, using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender.
- Fluff the quinoa.
Mise en place
- Meanwhile, quarter the tomatoes and bocconcini.
- Small-dice the cucumber.
- Mince the garlic.
- Juice the lime.
- Finely chop the cilantro leaves and stems.
Marinate the vegetables & bocconcini
- In a medium bowl, combine ½ the lime juice, ½ the remaining spices, ⅓ of the garlic, ⅓ of the cilantro and S&P.
- Add the tomatoes, cucumber and bocconcini; toss well.
Make the ‘leche de tigre’
- In a small bowl, combine the mayo, remaining garlic, cilantro, lime juice and spices, and 1 tbsp water (double for 4 portions).
Finish & serve
- To the pot of quinoa, add ⅓ of the ‘leche de tigre’; stir well.
- Divide the quinoa between your bowls.
- Top with the carrots, vegetables and bocconcini.
- Drizzle with the remaining ‘leche de tigre’. Bon appétit!
