Friday, May 13, 2011

Mexican Quinoa with Seitan Chorizo

Recipe by Matthew at Vegan Heartland

picture of Mexican Quinoa with Seitan Chorizo

  • 1 package of Upton's Naturals Chorizo Seitan
  • 2-3 Tbsp oil
  • 1/2-3/4 of a large onion - diced
  • 3 cloves of garlic - minced
  • 1 jalapeño - seeded, ribs removed, and diced
  • 1 cup diced tomatoes
  • 1/2 red bell pepper - diced
  • 1 C uncooked quinoa
  • 2 C vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp cumin

  1. Heat 1-2 Tbsp oil in a large skillet. Add onion, garlic, bell pepper, and jalapeno. Sauté the veggies over medium high heat until the onions have become translucent (about 7 minutes). 
  2. Stir in the salt, black pepper, and cumin. Add in the quinoa and toast with the veggies for 2 minutes. 
  3. Add in the diced tomatoes and broth. Stir together and bring to a boil. 
  4. Reduce the heat to low and cover. Allow the quinoa to absorb all the liquid, about 40-45 minutes.
  5. In a separate skillet, brown the Chorizo Seitan in 1 Tbsp of oil. 
  6. Once the chorizo has browned, mix with the quinoa and serve.