Lentil, Quinoa and Almond Jumble
Nutrition per serving
| Calories | 789 kcal |
| Protein | 34.7 g |
| Carbs | 102 g |
| Fats | 29.2 g |
| Saturated Fat | 2.9 g |
| Monounsaturated Fat | 16.4 g |
| Polyunsaturated Fat | 8.2 g |
| Sugars | 11.4 g |
| Fiber | 22.8 g |
| Sodium | 781 mg |
Ingredients
| Quinoa | |
| Vegetable Stock Cube | |
| Red Bell Pepper (capsicum) | |
| Tomatoes, Vine Ripened (on the Vine) | |
| Red Onion | |
| Almonds | |
| Fresh Coriander | |
| Olive Oil | |
| Canned Lentils | |
| Seeds, sunflower seed kernels, dried |
Preparations
1. Core the pepper and chop quarter of the pepper into ½ cm cubes and the other quarter into 1cm cubes.
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.
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 heat. Add the red onions, 1cm peppers and cook for about 4 minutes until tender. Add in the tomatoes and cook for a further minute before stirring in the lentils.
3. Remove the pan from heat and stir in a tbsp of chopped coriander, the cooked quinoa, remaining peppers and crushed almonds.
4. Serve in a bowl with the sunflower seeds sprinkled over the top.