This is good. This is real good. It’s like fried rice with a Spanish twist. And I absolutely love it. There is chorizo, jalapenos, belly peppers, onions and cilantro. And the best part, it’s all topped off with a fried egg. It seriously does not get much better than this.
I have been a fan of quinoa for a while now, but usually I just serve it as a side dish. That was until I started seeing people using it in a variety of different dishes like salads and also as an alternative to rice. That is what made me think of using it to make a twist on fried rice. The best thing about using quinoa in this dish is that, unlike fried rice that can get mushy if you use recently made rice, you don’t have to use day old or cold quinoa to make this. Meaning you don’t have to plan in advance. In fact, this dish comes together in about 20 minutes or so depending on how long the quinoa you buy takes to cook. Not bad eh?
Cook quinoa according to package directions.
While quinoa is cooking, brown chorizo in a large pan over medium heat. Once browned, use a slotted spoon to transfer to a plate. Reserve 1 tablespoon of pan drippings.
Stir jalapeno, bell pepper and onion into the remaining pan drippings. Stir in cumin. Cook just until vegetables have softened slightly, about 3 minutes. Return chorizo to the pan.
Add in qunioa. Stir to combine. Stir in cilantro. Turn heat to low to keep warm.
In another pan, heat 2 tablespoons of olive oil over medium heat. Cook eggs 2 - 3 minutes or until the white is cooked and the yolk is set.
Spoon some of the quinoa onto a plate. Top with fried egg and serve.
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