Protein-Packed Chorizo, Quinoa and Almond Jumble

Name: Protein-Packed Chorizo, Quinoa and Almond Jumble
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: ½ Quinoa; ½ Vegetable Stock Pot; 1 Red Pepper; 2 Vine Tomatoes; ½ Red Onion; 2 Almonds; 1 Organic Lentils; 1 Diced Chorizo; 2 Coriander; 1 Feta Cheese

Recipe Development TeamPublished on April 21, 2015

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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?!

Allergens:

Celery

•Sulphites

•Nuts

•Milk

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active

DifficultyEasy

Ingredients

serving amount

Quinoa

Vegetable Stock Pot

(Contains: Celery, Sulphites)

Red Pepper

Vine Tomatoes

Red Onion

Almonds

(Contains: Nuts)

Organic Lentils

Diced Chorizo

Coriander

Feta Cheese

(Contains: Milk)

Nutritional information

/ per serving

Energy (kcal)763 kcal

Energy (kJ)3192 kJ

Fat31 g

of which saturates12 g

Carbohydrate76 g

Protein40 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pot

•Knife

•Pan

•Plate

Cooking Instructions and Tips

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.

Add the red onion and large red pepper squares

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).