Mexican Jumble with Feta and Jalapeño

Nutrition per serving

Calories	707 kcal
Protein	27 g
Carbs	83.6 g
Fats	30.8 g
Saturated Fat	9.4 g

Monounsaturated Fat	14.5 g
Polyunsaturated Fat	4.9 g
Sugars	7.7 g
Fiber	10.6 g
Sodium	1,331 mg

Ingredients

	Quinoa
	Vegetable Stock Cube
	Couscous
	Fresh Coriander
	Peppers, Jalapeno
	Red Bell Pepper (capsicum)
	Pumpkin Seeds
	Feta Cheese
	Tinned Sweet Corn
	Cumin Powder
	Lime
	Hazelnuts

Preparations
1. Finely chop the coriander and jalapeno. (Reserve ½ a tsp of the coriander for garnish).

2. Remove core/dice the pepper into 1cm cubes

Cooking Instructions
1. Place the hazelnuts in a dry frying pan on medium-high heat. Stir frequently (every 15 seconds or so) and cook until golden. Remove from heat and once cooled crush the hazelnuts.

2. Prepare the quinoa by rinsing in a fine sieve for 30 seconds. In a small pot, add the quinoa with 100ml water and a ½ tsp of the stock pot. Bring to a gentle simmer and cook until the liquid has absorbed. Remove from heat, cover with a lid and set aside.

3. Meanwhile, to prepare the couscous, boil 75ml of water with the stock pot and stir to dissolve. Place the couscous in a bowl and pour over the stock mixture. Cover the bowl tightly with a lid or cling film and set aside for 10 minutes until the liquid has absorbed.

4. Add the quinoa to the couscous and mix together with a fork to break up the grains. Add the crushed hazelnuts with the pumpkin seeds, jalapeno, the coriander and crumble in the feta. Finally, add the diced peppers, sweetcorn and ground cumin. Gently mix to combine.

5. Serve in a bowl with a squeeze of lime juice and a sprinkle over the reserved coriander.