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🥘 Chorizo Quinoa Power Bowl with Tomatoes

550 kcal · 35 min · 4 servings

Ingredients

• 200 g Chorizo (raw, sliced)
• 200 g Quinoa (white)
• 400 g Cherry tomatoes
• 1 Stk Red bell pepper
• 2 Stk Garlic clove
• 500 ml Beef broth
• 1 Bund Cilantro (fresh)
• 20 ml Olive oil
• 1/2 Teelöffel Salt
• 1 Esslöffel Fresh lemon juice

Instructions

1. 1. Rinse the quinoa well. Cook it in the beef broth under a lid on medium heat for 15 minutes until the liquid is absorbed. Remove from heat and let it rest for 5 minutes.
2. 2. Slice the chorizo into thin rounds. Wash and halve the cherry tomatoes. Dice the red bell pepper. Finely press the garlic.
3. 3. Heat the olive oil in a large pan over medium heat. Fry the chorizo slices for 3 minutes until fat renders and they brown.
4. 4. Add the diced peppers and garlic to the pan. Cook everything for 4 minutes until the vegetables are tender-crisp.
5. 5. Stir in the cherry tomatoes. Cook for 2 minutes until they start to burst. Remove the pan from the heat.
6. 6. Chop the cilantro roughly. Mix the quinoa with the chorizo-pepper mixture, cilantro, and lemon juice. Season with salt. Fill into 4 storage containers.

Nutrition per serving

• kcal: 550
• Protein: 28 g · Fett/Fat: 25 g · Carbs: 48 g