Spiced Chicken & Tomato Quinoa Salad
with Lime Crema & Cilantro Sauce
When it comes to pork chops, we’re always looking for two things: a deeply browned crust and juicy, tender meat. Enter these Mexican-spiced pan-seared beauties. Two more things to love about this meal? Sauces–two of them!: a bright, tangy cilantro number that complements the rich meat, and a cooling lime crema. Add a fresh quinoa-tomato salad with crunchy pepitas and scallions and what more could you want? Oh, one more thing: This fab dinner idea cooks in just 30 minutes. :)
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
White Quinoa
1 unit
Veggie Stock Concentrate
¼ ounce
Cilantro
2 unit
Scallions
1 unit
Lime
1 unit
Tomato
10 ounce
Chicken Cutlets
1 tablespoon
Mexican Spice Blend
1.5 tablespoon
Sour Cream
(Contains Milk)
½ ounce
Pepitas
Not included in your delivery
2 teaspoon
Cooking Oil
4 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• In a small pot, bring ¾ cup salted water (1½ cups for 4 servings) to a boil. Stir in quinoa and stock concentrate; cover and reduce to a low simmer. Cook until quinoa is tender and liquid has absorbed, 15-20 minutes. Transfer to a large bowl and let cool for at least 5 minutes (you’ll finish the quinoa in Step 5).
• While quinoa cooks, wash and dry produce. • Zest and quarter lime. Finely chop cilantro. Trim and thinly slice scallions, separating whites from greens; mince whites. Dice tomato into ½-inch pieces.
• Pat pork dry with paper towels and season all over with half the Mexican Spice Blend (all for 4 servings), a big pinch of salt, and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board to rest for 5 minutes.
Swap in chicken or organic chicken for pork; cook until browned and cooked through, 3-5 minutes per side.
• While pork cooks, in a small bowl, combine sour cream, half the lime zest, and salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • In a separate small bowl, combine cilantro, scallion whites, 1 tsp olive oil (2 tsp for 4 servings), juice from one lime wedge (two wedges for 4), and as much remaining lime zest as you like. Season generously with salt and pepper. Taste and add more lime juice if desired.
• Stir tomato, scallion greens, pepitas, 1 TBSP olive oil (2 TBSP for 4 servings), juice from two lime wedges (four lime wedges for 4), and a pinch of salt and pepper into bowl with quinoa.
• Slice pork crosswise. • Divide pork and tomato quinoa salad between plates. Drizzle pork with lime crema and cilantro sauce. Serve with any remaining lime wedges on the side.
Slice chicken or organic chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
