Chorizo, Quinoa and Almond Jumble

Ingredients

1. Remove the core from the pepper and chop a third of the pepper into ½cm cubes and the rest into 1cm cubes.
2. Peel/finely chop the onion.
3. Chop the vine tomato into 1cm cubes.
4. Place the almonds between cling-film and gently beat with a rolling pin to lightly crush them.
5. Rinse/drain the lentils in a sieve.
6. Chop the coriander

1. Prepare the quinoa by rinsing in a fine sieve for 30 seconds. Bring a small pot of water to boil and stir in the stock pot until dissolved. Add the quinoa and cook for 8 minutes, then drain. Return the quinoa to the pot and cover with a lid until serving.
2. In a frying pan, heat ½ a tbsp of olive oil over medium-high. Add the chorizo and cook for 1-2 minutes until slightly crispy around the edges. Transfer the chorizo to a bowl and keep the oil in the pan.
3. Return the pan to medium heat, add the red onion and the 1cm pieces of pepper and cook for about 4 minutes until softened.
4. Return the chorizo to the pan with the chopped vine tomato and cook for a minute before adding the lentils and cooking for 30 seconds. Remove the pan from heat and stir in a tbsp of chopped coriander, the ½cm pepper cubes, the quinoa and crushed almonds.
5. Stir well to combine and serve in a bowl with the feta cheese crumbled over the top.