Rinse the quinoa, drain, and cook with 2 C. (500 ml) filtered water. Bring to a boil with the lid on, then turn down to simmer for 12 minutes. Turn off the heat and let sit about 10 minutes. Fluff with a fork.

In a large skillet or saute pan, heat about 1 T. olive oil over medium heat until shimmering. Add the chorizo and the cooked quinoa and mix, stirring until hot and a little crispy.

Clean the mushrooms with a damp paper towel, then thinly slice. Cook in a large saute pan (or with the chorizo) until golden brown.

Drain and slice the peppers.

Wash and dry the cilantro (fresh coriander) and scallions, then finely chop each.

Set out all the ingredients in bowls, along with warm corn tortillas.