Cooking Chronicles: Chorizo Over Quinoa

I was making a quick trip to the store yesterday and I picked up some chorizo on a whim. I was going to make breakfast with it this morning, but we were out of eggs! I was in the mood for something spicy, so here’s what I came up with!


1 small onion (chopped)

2 tablespoons of butter

1.5 cups of quinoa

3 cups of chicken broth

12 oz of chorizo (I used pork)

1 onion chopped

5 garlic cloves chopped

12 oz of chopped peppers (I used Trader Joe’s frozen bell peppers-red, green, and yellow)–I am guessing it equals 3 or 4 peppers

1 tablespoon of Mexican oregano

dried red chili (to taste)

1 teaspoon of cumin

1 cup of chicken broth

1. Cook the onion in a sauce pan with the butter until browned. Add the quinoa and chicken broth. Bring to a boil on high heatand then turn heat down to low and cook until the liquid is absorbed.

2. In a frying pan, cook the onion, garlic, and chorizo. I had the chorizo without casings, so it dissolved into smaller bits. If you want chunks, get the kind with edible casings or pan fry as a big link first. Cook until the onions are tender. Be sure to stir and add olive oil as needed to prevent sticking.

3. Add spices, peppers, and chicken broth. Remember that red chili heats up over time, don’t overdo it! Cook over medium heat until the liquid has thickened.

4. Serve the chorizo over the quinoa and enjoy!

Overall, I thought this dish turned out well. It had this great smokey flavor (from the dried roasted red chili). It was hot without burning your mouth off….a good hot, a hot with a great flavor. I think I may substitute veggies next time, more tomatoes or fresh  jalapenos or something. Also, I think the dish needs to have CHUNKS of chorizo, as opposed to looking like seperated ground beef. When I was taking pictures, I found myself wishing for the dish to have a better topography…which sausage chunks would have accomplished.

I am a new (and huge) fan of quinoa. It’s a great way to switch up rice or pasta dishes. It’s awesome cold on top of a salad. And today I learned it’s great under a spicy Mexican dish! I made some Israeli cous cous the other day that was wonderful too…my horizons are being broadened as to the expansiveness that is the grain/pasta family!


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