Quinoa Breakfast Bowls

Ingredients

• 1 tbsp butter or oil
• ¼ cup soft chorizo
• ¼ cup diced onion
• ⅓ cup diced bell pepper
• salt and pepper, to taste
• ⅓ cup diced tomato
• 1½ cups cooked quinoa, recipe follows
• ⅛ tsp Amoretti® Jalapeno Pepper W.S. Extract Powder
• ¼ cup shredded parmesan
• 1 cup chopped spinach
• 2 large eggs

• ½ cup quinoa, rinsed
• broth, stock, or water
• optional flavor enhancers: bay leaf, thyme sprigs, garlic, etc.
• hefty pinch salt (if using water)

Directions

1. Heat butter or oil in a large sauté pan.
2. Once hot, add chorizo, onion, and bell pepper. Season with a touch of salt and pepper.
3. Cook over medium heat for a few minutes until onions are translucent and peppers are soft.
4. Make a small well in the center of the pan and add the tomatoes and season with a little salt. Let them cook down a bit before stirring them in with the peppers, onions, and chorizo.
5. Toss the quinoa into the pan and sprinkle with Jalapeno Extract Powder. Season once more with salt.
6. Turn off heat and sprinkle parmesan evenly over the top. Place the spinach on top of that. The cheese will have a chance to melt while the eggs cook.
7. Heat a small, nonstick pan with oil in preparation for eggs.
8. Cook your eggs to your liking, we recommend no more than over easy because the yolk adds the perfect overall texture to the entire dish.
9. Now that the cheese has melted and spinach is wilted, fold the spinach into the quinoa.
10. Divide between 2 serving bowls, top with eggs, and enjoy.

1. Place quinoa in a small pot and add water about 3 inches above the quinoa line. Add a hefty pinch of salt and any desired flavor enhancers.
2. Turn on and bring to a simmer. Allow to simmer for about 8-12 minutes, until tender with a bit of bite.
3. Pour through a fine mesh strainer and cool on a flat surface (like a cookie sheet or wide Tupperware). If you think that your quinoa is on the verge of over-cooking, you can rinse it (still in the strainer) with cold water.

• Poached eggs are also excellent here, if you don't like fried.
• Cooked quinoa can be refrigerated for 3-4 days or frozen for up to 2 months.
• This recipe makes just enough cooked quinoa for our breakfast bowls. If you'd like to make more quinoa to have on hand, the ratio is 1 part quinoa to 1.75 parts water or stock, or you can cook it like pasta (cover with 3" water and drain when cooked to your liking).
• If you only plan on using your quinoa in a savory application like this, vegetable or chicken broth is an ideal liquid for cooking the quinoa along with a bay leaf or some thyme springs. Anything to compliment your future dishes is ideal for layering flavors.