Ingredients

250 375 ml of Quinoa

50 75 g of Feta Cheese

1 1 Corn Kernels

0.5 1 Bunch of Cilantro

2 3 Sour Cream Packet(s)

20 30 ml of Mayonnaise

1 1 Lime

10 15 ml of Ground Chipotle

3 5 Radishes

1 1 Jalapeno Peppers
30 MINUTES
300 454 g of Firm Tofu

Elote Style Quinoa 30 45 ml of Cornstarch

Bowl What you will need

with cripsy tofu, corn and feta cheese Vegetable Oil, Baking sheet, cooking
paper, pot, bowls.

! chefcookit

*To avoid food waste, the quantity of vegetables provided may differ from
the quantity indicated on the recipe card depending on the size of the
vegetables available on the market.

30 MINUTES Wash your produce

Preparation carefully prior to meal preparation.

Setup Cook the tofu

1 2

Preheat the oven to 425 ° F. Chop the c i l a n t r o o. Slice the In a bowl, break the t o f u into pieces. Add the c h i p o t l e
r a d i s h e s and j a l a p e n o
o. Cut the l i m e into quarters. p o w d e r ( Spicy, to taste! ), the c o r n s t a r c h and a drizzle of
olive oil. Mix well and season with salt and pepper. Spread on a
baking sheet. Bake for 15-18 minutes.

Cook the quinoa Make the sauce

3 4

Rinse the q u i n o aa. In a pot over medium-high heat, add the In a bowl, combine the s o u r c r e a m
m, the m a y o n n a i s e and
q u i n o a and 2 2P | 2.5 3P cups of water. Bring to a boil. Lower the j u i c e o f h a l f a l i m ee.
the heat and cover. Cook for 10 to 15 minutes. Once cooked,
mix with the c o r nn.

Plate your dish

5

Serve the c o r n q u i n o a with the c r i s p y t o f u p i e c e ss.

Garnish with the r a d i s h e ss, the j a l a p e n o
o, the c h o p p e d
cilantro o, the s a u c ee, the remaining l i m e wedges and the
c r u m b l e d f e t aa.

CALORIES 678 KCAL | FAT 26 G | SATURATED 8 G | TRANS 0 G | CHOLESTEROL 31 MG | SODIUM 317 MG | CARBOHYDRATE 85 G | FIBER 10 G | SUGAR 5 G | PROTEIN 32 G