Quinoa with Chorizo and Zucchini

We start with a versatile and nutritious ingredient, quinoa, which we will prepare to become the base of a delicious meal. The first step is to carefully rinse the quinoa under a stream of cold water. This stage is essential as it removes the saponins that can impart a bitter taste. Once well rinsed, let the quinoa drain to remove excess water.

In a pot, add quinoa, a pinch of salt, and water, making sure to respect the correct proportions – one part quinoa to two parts water. Place the pot over medium heat and wait for it to reach boiling point. As soon as the water starts to boil, reduce the heat to low, cover with a lid, and let the quinoa cook for 15 minutes. It is important not to lift the lid during this time so that the steam helps cook the grains evenly. After 15 minutes, turn off the heat and let the pot sit covered for another 5 minutes, during which the quinoa will absorb the last drops of water and become fluffy.

Meanwhile, prepare the vegetables to add extra flavor. In a skillet, melt the butter and add the coarse salt. Start by sautéing the finely chopped green onion and pieces of bell pepper, allowing them to soften over low heat for 3-4 minutes. Then, add the squash, which will provide sweetness and a pleasant texture to the dish. Continue to sauté the vegetables for another 5 minutes, stirring occasionally.

Once the vegetables start to brown, it’s time to introduce chorizo, a spicy sausage that will add an intense flavor. Let it cook for 2-3 minutes, then add the crushed garlic, vinegar, soy sauce, and a few drops of Tabasco for a kick of spice. Mix well and let everything combine for a minute, after which remove the skillet from the heat.

Once the quinoa is ready, use a fork to fluff it, then add it over the vegetable and chorizo mixture. Place the skillet over low heat and let everything warm through so that the flavors meld perfectly. In another skillet, add olive oil and eggs, frying them over low heat. Observe how the egg white coagulates around the yolk, but do not increase the heat as we want the egg to remain soft and creamy.

To serve, portion the quinoa onto plates, add the fried egg on top, and sprinkle a little Maldon salt for an extra texture and flavor. If desired, add some pieces of green onion for a fresh and crunchy look. This recipe is not only full of flavors and colors but also a healthy choice, perfect for a tasty and nourishing meal!

 Ingredients: 180 g quinoa, 375 ml water, a pinch of salt, 30 g unsalted butter, 1/2 teaspoon coarse sea salt or pink salt, 3 green onions finely chopped, 1/2 red bell pepper finely chopped, 1 zucchini cut into small pieces, 50 g fresh or cured non-smoked chorizo cut into small pieces (not dry), 3 small cloves of garlic finely grated, 1 tablespoon rice vinegar, 1 tablespoon organic soy sauce, 4-5 drops of Tabasco or a small pinch of cayenne pepper, freshly ground black pepper, 2 organic eggs at room temperature, 1 tablespoon extra virgin olive oil, Maldon or kosher salt.

 Tags:  eggs onion garlic rice unt pepper oil zucchini olives soy