Tropical Quinoa Bowl with Spicy Chorizo
Experience the fusion of Old and New World flavors in this vibrant Tropical Quinoa Bowl. Infused with the robust essence of chorizo, this dish is paired perfectly with nutrient-rich quinoa and a medley of fresh, post-Columbian exchange ingredients like sweet potatoes, avocado, and corn. It’s a colorful, wholesome main course that's both satisfying and full of life.
ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 lb spicy chorizo, casings removed
- 1 medium sweet potato, diced
- 1 cup corn kernels, fresh or frozen
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 lime, juiced
- 1 tsp smoked paprika
- ½ tsp cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
steps
- 1.
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
- 2.
While quinoa cooks, preheat a skillet over medium heat and add the chorizo. Cook until browned and cooked through, about 7-10 minutes, breaking it up with a spoon.
- 3.
In the same skillet, add diced sweet potato, corn, bell pepper, smoked paprika, and cumin. Sauté until sweet potatoes are tender, about 10-12 minutes.
- 4.
Season the mixture with salt and pepper to taste, squeezing in half of the lime juice.
- 5.
To serve, layer the quinoa in bowls and top with the chorizo and vegetable mixture. Garnish with avocado slices, cilantro, and a drizzle of the remaining lime juice.
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