So I was bored of having same dishes over and over. This is how I fixed that problem.
400 g uncooked shrimp
200 g sliced dry-cured chorizo
1 cup quinoa, rinsed
500 mL chicken broth
1/2 green pepper
1/2 red pepper
2 garlic cloves
1 tbsp olive oil
pinch of saffron
salt & pepper to taste
- In a wide pan heat the olive oil and brown the garlic cloves for 3 to 5 minutes, be sure to constantly stir the cloves so they don’t burn. Take the garlic out of the pan and place the shrimp until they turn red (that means they are cooked). If you like the shrimp extra flavory you can add garlic or onion powder. Take out the shrimp and set aside. Meanwhile, in another pan, heat the chicken broth until boiling point.
- Now, put the slices of chorizo in the heated pan and they will start to release flavored oil. At this point you’ll add the minced garlic cloves browned earlier and stir for another 2 minutes. Add the quinoa grains, and the red and green peppers. After stirring for one minute add the boiling chicken broth and the shrimp.
- Add the pinch of saffron. Let the flavors mix together for 10 to 15 minutes at maximum heat and bring to a boil.
- Next, reduce heat to a simmer and cover, keeping the pot boiling. Constantly stir and add salt & pepper to taste. Continue until most of the chicken broth is absorbed. Be sure to thoroughly cook the quinoa, you’ll know is well cooked when the grain gains size and moisture.
- You can add more vegetables if you want, like zucchini, peas, carrots.
- If you want extra flavor, when reducing heat to a simmer you can add a zest of lemon and coriander.
- Remember to be creative. If you like other flavors, just imagine them mixed together with the other ingredients. If it seems right add it to your dish. Don’t be afraid to explore your senses.
Note: The picture was taken with my cellphone, that is why it has terrible resolution.