1jalapeño pepperseeds and veins removed and minced
Combine water and 1 teaspoon salt in a medium saucepan and bring to a boil. Add the quinoa, cover the pan, lower the heat to simmer, and let cook for 15 minutes or until all the liquid has been absorbed and the quinoa is done. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and reserve.
Heat oil in a large skillet over medium-high heat. Add the chicken livers and ground pork and cook, breaking up the livers and pork with a spatula, until cooked through and browned, about 6 minutes. Add the onion, celery, peppers, garlic, remaining 1 ½ teaspoons salt, paprika, cayenne pepper, and oregano and cook until the vegetables are soft, about 5 minutes. Add the cooked quinoa and cook for another 5 minutes. Stir in the green onions and serve.