Chorizo, Quinoa and Almond Jumble

Nutrition per serving

Calories1,006 kcal
Protein50.8 g
Carbs73.1 g
Fats57.9 g
Saturated Fat24 g
Monounsaturated Fat24.3 g
Polyunsaturated Fat6.5 g
Sugars12.8 g
Fiber16.9 g
Sodium2,311 mg

Ingredients

Quinoa
Vegetable Stock Cube
Red Bell Pepper (capsicum)
Tomatoes, Vine Ripened (on the Vine)
Red Onion
Almonds
Chorizo
Fresh Coriander
Feta Cheese
Olive Oil
Canned Lentils
Preparations
  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
  Cooking Instructions
  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.