Chorizo Fried Quinoa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 cup quinoa
12 ounces ground chorizo
1 jalapeno, diced
1 red bell pepper, seeded and diced
1/2 medium yellow onion, diced
1/4 teaspoon ground cumin
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
4 eggs
salt and pepper to taste
8 (4 inch) corn tortillas
Instructions:
Serves 4
Cook quinoa according to package directions. While quinoa is cooking, brown chorizo in a large pan over medium heat. Once browned, use a slotted spoon to transfer to a plate. Reserve 1 tablespoon of pan drippings.
Stir jalapeno, bell pepper and onion into the remaining pan drippings. Stir in cumin. Cook just until vegetables have softened slightly, about 3 minutes. Return chorizo to the pan.
Add in qunioa. Stir to combine. Stir in cilantro. Turn heat to low to keep warm.
In another pan, heat 2 tablespoons of olive oil over medium heat. Cook eggs 2 – 3 minutes or until the white is cooked and the yolk is set. Spoon some of the quinoa onto a plate. Top with fried egg and serve.
From life ambrosia.com