Quinoa is a complete protein which means it contains all the essential amino acids that we need to be at our best.
The almond and feta give you added protein together with vitamin B, vitamin E, and magnesium. Basically, this salad has all you need!! You can easily take out the chorizo if you’re vegetarian, and I only used a small amount in the salad anyway. It’s really easy to make, and it taste great cold for lunch the next day too!!
Ingredients for 2 people:
– 1/2 cup quinoa
– 1/2 vegetable stock pot
– 1 red pepper
– 2 medium-sized tomatoes (I used vine tomatoes for this one…)
– 1/2 red onion
– a handful of almonds
– 1 tin organic lentils
– 1 pack chorizo (60g)
– 2 tbsp. fresh coriander
– 1/2 block feta cheese
– olive oil
There are different ways to make quinoa but this is how I’ve done it: rinse quinoa under running water for at least 30 secs. Boil a medium sized pot of water (1.5 litres) with the stockpot. Boil the quinoa for 8 minutes then drain. Put back in the empty pot and cover with a tea towel.
Chop a third of the red pepper into tiny 1/2cm squares. Chop the remainder into roughly 1cm square. Keep separate. Chop the tomatoes into 1cm cubes. 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 slightly crush them. Drain and thoroughly rinse the lentils.
Heat 1 tablespoon of olive oil in a frying pan and cook the chorizo for a few minutes until it just turns crispy at the edges. Remove from the pan but leave any juices in the pan.
Add the red onion and the larger red pepper squares to the same hot pan and cook for 7 minutes until soft.
Once the ingredients have softened up, add the tomato and chorizo and cook for another few minutes 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, small squares of raw red pepper, almonds and finish off by crumbling over the feta cheese.