The vegetarian version of comfort food in many homes across Spain, this main course has gained its popularity due to the fullness in flavour and easy preparation. Normally served with rice, but we serve it with the healthier option, *quinoa. Go ahead, comfort yourself.
*quinoa: this is a great choice over rice. Quinoa is up to 7 times higher in fibre, lower on carbs, it has a higher quality protein and is more nutrient dense.
Made in a kitchen with eggs, nuts, seeds, dairy & soya
|Typical Nutritional Information|
|Per 300g||Per 100g|
Glycaemic Carbohydrates (g)
of which total sugar (g)
Dietary fibre* (g)
of which saturated fat (g)
|Total Sodium (mg)||474||158|
Nutritional information refers to the product as packed/sold.
* Method used to determine total dietary fibre: AOAC 985.29
Quinoa (43%) [Quinoa, Kalahari Salt]; Salsa (40%) [Tomatoes, Mixed Peppers, Butternut, Onion, Green Beans, Apple, Carrots, Extra Virgin Olive Oil, Lemon Juice, Parsley, Kalahari Salt, Smoked Paprika, Black Pepper, Cayenne Pepper, Turmeric]; Spanish Kidney Beans (17%) [Kidney Beans (14% ), Olive Oil, Kalahari Salt, Turmeric, Cumin, Coriander, Smoked Paprika, Black Pepper, Oregano].
* Grams per exchange
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Hot Tray: Place meal on hot tray. Frozen meal: 25-30 mins, defrosted meal 20 mins. Turn hot tray off afterwards.
Oven: Remove from packaging and place meal into oven proof container. 180 degree Celsius for 25-30 mins.
Frying Pan: Heat defrosted meal in pan.
Microwave: Once defrosted, open film, heat for 2 mins on high, stir to thicken sauces. If frozen heat for 4 mins on high. Microwave heating will always soften food, while it is convenient other heating methods will produce better results.