Quinoa with Chorizo & Greek-Style Cheese
with chickpeas, parsley & stewed vegetables4.0(170)
Calories
:
539 kcalProtein
:
26.9g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
Fibermaxxing
Allergens:
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
Quinoa is technically a seed, not a grain; due to its similar nutritional profile and culinary uses, it's often referred to and used as a whole grain. It's even nicknamed "pseudo-cereal"!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
50 g
Quinoa
20 g
Diced chorizo
(Contains: Melk (inclusief lactose))
¼ pack
Chickpeas
½ piece
Garlic
½ piece
Onion
1 piece
Carrot
125 g
Broccoli
½
Tomato paste
½ sachet(s)
Sicilian-style herb mix
5 g
Fresh flat leaf parsley
(May be present: Selderij)
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
¼ tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
½ teaspoon
Sugar
50 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2257 kJ
Calories539 kcal
Fat19.9 g
Saturated Fat7.3 g
Carbohydrate59.9 g
Sugar18.2 g
Dietary Fiber15.6 g
Protein26.9 g
Salt2.2 g
Potassium554.7 mg
Calcium89.5 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole
•Strainer
•Paper Towel
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in two pots or saucepans and crumble the stock cube into one of them (see pantry for amount).
- Cook the quinoa in the stock for 10 - 13 minutes, then drain and set aside.
- Slice the carrot into crescents.
- Cut the head of the broccoli into florets and dice the stem.
2
- Parboil the broccoli and the carrot in the other pot for 5 minutes, then drain.
- Slice the onion into half-rings and crush or mince the garlic.
- Heat a light drizzle of olive oil in a deep frying pan over high heat.
- Fry the onion with the garlic, the carrot, the broccoli, the tomato paste, the sugar and the Sicilian-style herbs for 2 - 3 minutes.
3
- Reduce the heat to medium and stir in the water for the sauce.
- Season to taste with salt and pepper, then cover with the lid and allow to simmer until serving.
- Meanwhile, crumble the cheese and finely chop the parsley.
- Drain and rinse the chickpeas, then pat them dry with kitchen paper.
4
- Heat a clean frying pan over medium-high heat and fry the chorizo with the chickpeas for 4 - 5 minutes.
- Serve the quinoa on deep plates, topped with the vegetables, the chorizo and the chickpeas.
- Garnish with the cheese and the parsley to finish.
