Mexican Jumble with Feta and Jalapeño

Nutrition per serving

Calories486 kcal
Protein17.7 g
Carbs83.4 g
Fats10.3 g
Saturated Fat1.5 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat3.5 g
Sugars5.4 g
Fiber9.9 g
Sodium156 mg

Ingredients

Hazelnuts
Quinoa
Vegetable Stock (Unsalted)
Couscous
Fresh Coriander
Peppers, Jalapeno
Pumpkin Seeds
Feta Cheese
Tinned Sweet Corn
Cumin Powder
Lime
Red Bell Pepper (capsicum)
Preparations
1. Finely chop the coriander and jalapeno.

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 ½ of the stock pot. Bring to a gentle simmer and cook until the liquid has absorbed. Remove from heat, cover with a tea towel and set aside.

3. Meanwhile, to prepare the couscous, boil 75ml of water with the remaining 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, all the coriander but ½ a tsp 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 of coriander.