Ingredients
- 1 large onion (chopped)
- 1 large bell pepper (chopped)
- 3 cloves of garlic (chopped)
- 1 sliced Spanish-style chorizo
- 1 egg
- 2 table spoons of olive oil
- 2 table spoons of tomato paste
- 1/2 cup of tomato juice
- 2 cups of chicken stock
- 1 cup of quinoa
- Salt to taste
Preparation
Wash the quinoa on a mesh strainer under cold running water for few seconds. Heat the chicken stock in a pan until boil. When boiling, add the quinoa, salt to the taste and steer for one to two minutes. Lower down the fire to medium low until all quinoa has absorbed the liquid and is cooked thoroughly (you might need to adjust the quinoa-to-stock ratio depending on the specific type of quinoa you use).
In a large wok, sauté the chopped garlic, onion and bell pepper with the olive oil until onions and peppers are soft and tender. Add the Spanish-style chorizo with the tomato paste and juice. Cook at medium fire stirring the mixture constantly for 5 to 7 minutes. Add the egg and continue stirring until the egg is fully cooked. Add the quinoa and mix thoroughly until the ingredients are completely incorporated into the quinoa.
Additional Information
Servings and Preparation Time. This recipe serves 4 and requires about 30 to 40 minutes to be prepared.