HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconProtein Packed Chorizo, Quinoa And Almond Jumble
Protein-Packed Chorizo, Quinoa and Almond Jumble

Protein-Packed Chorizo, Quinoa and Almond Jumble

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Rumour has it that Superman’s powers don’t actually come from the Planet Krypton. They’re from this dinner. Quinoa is a complete protein (which means it contains all essential nine amino acids we need to be at our best), whilst almonds and feta give you another protein hit together with a dose of magnesium, vitamin B and vitamin E. Who needs supplements when you’re eating this well?!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup(s)


½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 unit(s)

Red Pepper

2 unit(s)

Vine Tomatoes

½ unit(s)

Red Onion

2 tbsp



1 tin(s)

Organic Lentils

1 unit(s)


2 tbsp


1 block(s)

Feta Cheese

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3192.3920000000003 kJ
Energy (kcal)763 kcal
Fat31.0 g
of which saturates12.0 g
Carbohydrate76 g
of which sugars0.0 g
Protein40 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Rinse the quinoa under running water for at least 30 seconds (this is very important to improve flavour!). Boil a medium-sized pot of water (around 1½l) with half the stock pot. Boil the quinoa for 8 mins then drain. Put back in the empty pot and cover with a tea towel.


Remove the core from the pepper and chop a third of the red pepper into tiny ½cm squares. Chop the remainder into roughly 1cm squares. Chop the vine tomatoes into 1cm cubes. Peel and very finely chop the red onion.


Wrap the almonds in a clean tea towel or between clingfilm and whack them with the bottom of a saucepan to lightly crush them. Drain and thoroughly rinse the lentils.


Heat 1 tbsp of olive oil in a frying pan on medium-high heat. Add the chorizo and cook for a few mins until it just turns crispy at the edges. Remove from the pan but leave any juices in the pan.


Turn the heat to medium and add the red onion and the larger red pepper squares (we’ll use the small ½cm squares at the end). Cook for 7 mins until soft.


Once the ingredients have softened up, add the tomato and chorizo and cook for another few mins before tipping in the lentils and stirring everything together.


Remove the pan from the heat and stir through 2 tbsp of chopped coriander, the quinoa, the small squares of raw red pepper, almonds and finish off by crumbling over the feta cheese (using your hands to crumble it).