Hey everyone! I'm so excited to be posting another quinoa recipe since I know how much everyone loves their quinoa! This is actually another recipe that was created because I had a bunch of things I needed to use before they went bad. I had bought a package of Upton's Naturals Seitan Chorizo a while ago when I was shopping at a Co-Op in Minneapolis that I don't get a chance to shop at too often, also I had a bell pepper and a jalapeno pepper that I had chopped and frozen in my freezer that I really needed to use. My first thought was "Oh, Mexican rice sounds yummy!", but of course I go to my cupboard and I'm out of rice, but what do I see? Quinoa! And that's how this recipe was born. Let me tell you, this recipe did not disappoint! It was so good! I think I actually liked it better than Mexican rice. I'm not sure what it was. Maybe because the quinoa was fluffier or something. Who knows!
If you can't find Upton's Naturals Seitan Chorizo, there are tons of recipes to make your own online. Also I know Yves makes a really great Chorizo and so does Soyrizo! If you don't like quinoa or don't have quinoa on had, rice would work with this recipe as well! Also, I had mentioned that I had bought the seitan at a co-op that I don't get to shop at very often, (even though it's my favorite grocery store) but that's going to change very soon! I recently got hired there to work in their grocery department! I'm so excited! Hopefully I'll be moving to Minneapolis in the near future as well!
- 2-3 tbsp oil
- 1/2-3/4 of a large onion - diced
- 3 cloves of garlic - minced
- 1 jalapeno - seeded, ribs removed, and diced
- 1 cup diced tomatoes
- 1/2 red bell pepper - diced
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cumin
- 1 package of Seitan Chorizo
Heat 1-2 tbsp oil in a large skillet. Add onion, garlic, bell pepper, and jalapeno. Saute the veggies over medium high heat until the onions have become translucent (about 7 minutes). Stir in the salt, black pepper, and cumin. Add in the quinoa and toast with the veggies for 2 minutes. Add in the diced tomatoes and broth. Stir together and bring to a boil. Reduce the heat to low and cover. Allow the quinoa to absorb all the liquid, about 40-45 minutes.
In a separate skillet, brown the chorizo in 1 tbsp of oil. Once the chorizo has browned, mix with the quinoa and serve.