Quinoa Chorizo recipe

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Ingredients

1 cup quinoa, rinsed and drained
1 ¾ cups vegetable broth
2 tablespoons vegetable oil
½ large onion, chopped
3 cloves garlic, thinly sliced
1 tomato, seeded and chopped
3 tablespoons annatto paste (achiote)
2 tablespoons cider vinegar
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground cumin
1 dried chipotle chile pepper
kosher salt, to taste

Nutrition Info

171.3 calories
carbohydrate: 23.4 g
cholesterol: : -
fat: 6.6 g
fiber: 3.2 g
protein: 4.9 g
saturatedFat: 0.9 g
servingSize: -
sodium: 210.5 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Cover quinoa with vegetable broth in an oven-proof saucepan. Bring to a boil. Cover the saucepan with aluminum foil.

  3. Bake in preheated oven until quinoa is dry and fluffy, about 15 minutes. Keep covered.

  4. Heat a skillet over medium heat. Pour in vegetable oil. Cook and stir onion and garlic until soft, about 5 minutes. Stir in tomatoes, annatto paste, vinegar, paprika, oregano, cumin, and chipotle pepper. Cook until mixture is thick and stew-like, 10 to 15 minutes.

  5. Toss the mixture with the baked quinoa. Let cool, about 10 minutes. Season with salt.

Recipe Yield

3 cups quinoa chorizo

Recipe Note

Vegan chorizo substitute made with quinoa. Works well in chili, tacos, tofu scrambles, burritos or any recipe calling for chorizo.

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