When you don't have time to pack a lunch before you rush to uni, batching a lunch recipe in one go is a great way to ensure you have something delicious and filling ready to go. This recipe is perfect to prepare for those long days on campus!
Ingredients:
- 1 cup of quinoa
- 1x can of chickpeas
- 1x dry-cured chorizo ring
- 1x large avocado
- Half a cucumber
- 2x large tomatoes
- Feta (optional)
- A glug of olive oil
Method
- Use a sieve and rinse your quinoa thoroughly before adding to a medium sized pan with 2 cups of water, making sure there's room for the quinoa to expand.
- Bring to a boil, add a lid, and simmer to reduce for 15 minutes while you prepare your other ingredients.
- Chop your chorizo into small pieces and add to a frying pan until it releases some fat.
- Add in your rinsed and drained chickpeas and fry together until the chorizo reaches the desired crispiness.
- Drain your quinoa and leave the chorizo mixture to cool while you prepare your veggies.
- Chop your cucumber, avocado and tomatoes into small pieces and add to a large storage container.
- Add in your chorizo mixture and quinoa and drizzle some olive oil, salt and pepper. You can also add in some crumbled up feta at this stage. Give a good stir or pop the lid on and shake!
- Store in the fridge and transfer to a smaller container for those days with back to back lectures or long days in the library! Now just try not to pick at it every time you open the fridge like me!
You can read more of the Quick Meal series by searching Quick Meals on The Courier Online.
