Chorizo, Quinoa and Almond Jumble

Nutrition per serving

Calories758 kcal
Protein35.7 g
Carbs81.8 g
Fats33.6 g
Saturated Fat6.6 g
Monounsaturated Fat18.6 g
Polyunsaturated Fat6.6 g
Sugars11 g
Fiber19.6 g
Sodium1,150 mg

Ingredients

Quinoa
Vegetable Stock Cube
Red Bell Pepper (capsicum)
Tomatoes, Vine Ripened (on the Vine)
Red Onion
Almonds
Chorizo
Fresh Coriander
Olive Oil
Canned Lentils
Preparations
  1. Core the pepper and chop quarter of the pepper into ½ cm cubes and the other quarter into 1cm cubes.
  2. Dice the tomato into 1cm cubes.
  3. Peel/finely chop the red onion.
  4. Lightly crush the almonds.
  5. Drain/rinse the lentils.
  Cooking Instructions
  1. Prepare the quinoa by rinsing in a fine sieve for 30 seconds. In a small pot, bring 3 cups of water to boil with the stock pot. Add the quinoa and boil for 6 minutes. Drain, return to the pot, cover and set aside.
  2. Meanwhile, in a frying pan, heat ½ a tbsp of olive oil over medium-high heat. Add the chorizo and cook until slightly crispy around the edges. Transfer the chorizo to a bowl and reserve the oil in the pan.
  3. Return the pan to medium heat, add the red onions, 1cm peppers and cook for about 4 minutes until tender. Add in the tomatoes, cooked chorizo and cook for a further minute before stirring in the lentils.
  4. Remove the pan from heat and stir in a tbsp of chopped coriander, the cooked quinoa, remaining peppers and crushed almonds.
  5. Serve in a bowl.