Chorizo potato quinoa scramble
Discover a hearty and flavorful Chorizo Potato Quinoa Scramble recipe! Made with nutritious quinoa, spicy chorizo, tender potatoes, sweet corn, and seasoned to perfection with salt and black pepper. Perfect for a satisfying breakfast or a quick, wholesome dinner.
- 28 Apr 2024
- Cook time 22 min
- Prep time 10 min
- 2 Servings
- 8 Ingredients
The Chorizo Potato Quinoa Scramble is a delicious and nutritious breakfast or brunch option that combines the rich flavors of chorizo and the hearty textures of potatoes and quinoa. This dish is not only satisfying but also packed with protein and fiber, making it a great start to your day. With the added sweetness of corn and a hint of seasoning, it's a well-balanced meal that can be prepared in a short amount of time.
Ingredients:
Instructions:
- Rinse the quinoa under cold water to remove its natural coating.
- In a medium-sized pot, bring the vegetable broth to a boil.
- Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is tender and the broth is absorbed.
2. Prepare the Ingredients:
- While the quinoa is cooking, wash, peel, and dice the potato into small cubes.
- Crumble or chop the chorizo into small pieces.
- Drain and set aside the sweet corn if using canned, or cut kernels off the cob if using fresh.
- In a large skillet, heat the olive oil over medium heat.
- Add the diced potatoes and cook, stirring occasionally, for about 10 minutes, or until they start to turn golden brown and are tender.
- Add the chorizo to the skillet with the potatoes.
- Continue cooking, stirring occasionally, for about 5 minutes or until the chorizo is browned and fully cooked.
- Add the cooked quinoa and sweet corn to the skillet.
- Stir well to combine all the ingredients.
- Season with a dash of salt and black pepper to taste.
- Stir and cook for an additional 2-3 minutes to ensure everything is heated through and flavors are well mixed.
- Serve hot, directly from the skillet.
Tips:
- Rinse the quinoa thoroughly before cooking to remove its natural coating, which can taste bitter.
- Dice the potatoes into small, uniform pieces to ensure they cook evenly and quickly.
- For a vegetarian version, you can substitute the chorizo with a plant-based sausage or omit it entirely.
- Use fresh or frozen corn for the best flavor and texture.
- Feel free to add other vegetables like bell peppers, onions, or spinach to boost the nutritional value.
- If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes during cooking.
Your Chorizo Potato Quinoa Scramble is now ready to serve. This recipe offers a delightful mix of flavors and textures that is sure to please your palate. Enjoy it warm, and feel free to garnish with fresh herbs or a sprinkle of cheese for an extra touch. It’s a versatile and nutritious dish that can be enjoyed any time of the day.
| Nutrition Facts | |
|---|---|
| Serving Size | 470 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 7g | 18% |
| Sugar 8g | 8% |
| Fat | |
| Fat 16g | 20% |
| Saturated 4.07g | 14% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 22ug | 2% |
| Choline 80mg | 14% |
| Vitamin B1 0.45mg | 38% |
| Vitamin B2 0.30mg | 23% |
| Vitamin B3 6mg | 36% |
| Vitamin B6 0.84mg | 50% |
| Vitamin B9 80ug | 21% |
| Vitamin B12 0.34ug | 14% |
| Vitamin C 44mg | 47% |
| Vitamin E 0.77mg | 5% |
| Vitamin K 7ug | 5% |
| Minerals | |
| Calcium, Ca 45mg | 3% |
| Copper, Cu 0.38mg | 0% |
| Iron, Fe 3.30mg | 30% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 310mg | 24% |
| Potassium, K 1230mg | 36% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 740mg | 49% |
| Zinc, Zn 2.06mg | 19% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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