Ingredients:
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.
- 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 Upton's Naturals Chorizo-style Seitan
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.
