Chorizo, Quinoa and Almond Jumble
Nutrition per serving
Calories | 1,006 kcal |
Protein | 50.8 g |
Carbs | 73.1 g |
Fats | 57.9 g |
Saturated Fat | 24 g |
Monounsaturated Fat | 24.3 g |
Polyunsaturated Fat | 6.5 g |
Sugars | 12.8 g |
Fiber | 16.9 g |
Sodium | 2,311 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
- Remove the core from the pepper and chop a third of the pepper into ½cm cubes and the rest into 1cm cubes.
- Peel/finely chop the onion.
- Chop the vine tomato into 1cm cubes.
- Place the almonds between cling-film and gently beat with a rolling pin to lightly crush them.
- Rinse/drain the lentils in a sieve.
- Chop the coriander
- 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.
- 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.
- Return the pan to medium heat, add the red onion and the 1cm pieces of pepper and cook for about 4 minutes until softened.
- 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.
- Stir well to combine and serve in a bowl with the feta cheese crumbled over the top.