Chorizo, Quinoa and Almond Jumble
Nutrition per serving
Calories | 758 kcal |
Protein | 35.7 g |
Carbs | 81.8 g |
Fats | 33.6 g |
Saturated Fat | 6.6 g |
Monounsaturated Fat | 18.6 g |
Polyunsaturated Fat | 6.6 g |
Sugars | 11 g |
Fiber | 19.6 g |
Sodium | 1,150 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
- Core the pepper and chop quarter of the pepper into ½ cm cubes and the other quarter into 1cm cubes.
- Dice the tomato into 1cm cubes.
- Peel/finely chop the red onion.
- Lightly crush the almonds.
- Drain/rinse the lentils.
- 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.
- 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.
- 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.
- Remove the pan from heat and stir in a tbsp of chopped coriander, the cooked quinoa, remaining peppers and crushed almonds.
- Serve in a bowl.