Claire’s Chorizo Quinoa Bowls
| Servings |
|
Ingredients
- 1 pound bison chorizo (see recipe)
- 1 poblano pepper
- 1/2 red bell pepper
- 1 large onion
- 1 cup quinoa
- 2 cups chicken stock
- 2 Tbsp chopped cilantro
- 1 Tbsp olive oil
- zest of 1 lime
- juice of 1 lime
Ingredients
|
|
Instructions
- Core, seed, and thinly slice the poblano and bell pepper. Halve and thinly slice onion.
- Combine quinoa and chicken stock in a pot. Bring to a boil. Cover and reduce heat to simmer. Cook for 20 minutes.
- Meanwhile, add chorizo to a skillet over medium high heat. Cook breaking it up with the back of a spoon until crumbly. Transfer to a plate.
- Add olive oil, onion, and peppers to the skillet. Cook stirring constantly until slightly caramelized. Add chorizo back to the pan and stir to thoroughly combine.
- Remove quinoa from the heat. Stir in cilantro, lime zest, and lime juice.
- To serve, place quinoa in the bottom of bowls and spoon chorizo mixture over the top.