Best Quinoa Chorizo Recipes

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CHICKEN CHORIZO ON QUINOA WITH PEPPERS



Chicken Chorizo on Quinoa with Peppers image

Delicious combination of chicken chorizo with quinoa. At my table the hotter the better!!! So don't be afraid to bring the hot sauce to the table to add some extra kick! Make a simple side dish to this recipe by combining your favorite jar of salsa with a cup or two of cooked, slightly cooled corn. Enjoy! :)

Provided by puccachuka

Categories     Meat and Poultry Recipes     Chicken

Time 1h15m

Yield 6

Number Of Ingredients 16

2 tablespoons butter
½ onion, diced
sea salt to taste
6 cups chicken stock
3 cups quinoa
2 tablespoons extra-virgin olive oil
6 (4 ounce) chicken chorizo sausage links
1 onion, cut into thin strips
4 cloves garlic, minced
2 teaspoons Spanish paprika
1 teaspoon ground cumin
2 red bell peppers, cut into thin strips
2 yellow bell peppers, cut into thin strips
2 poblano chile peppers, cut into thin strips
1 cup chicken stock
sea salt and pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the diced onion and sea salt to taste; cook and stir until the onion has caramelized to a deep brown, about 15 minutes. Once caramelized, pour in 6 cups of chicken stock and the quinoa; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Brown the sausages on all sides in the hot oil, then remove and cut into 1/2 inch thick slices. Return the sausage to the skillet, and continue cooking until browned on all sides and no longer pink in the center. Remove to drain on a paper towel lined plate, and keep warm.
  • Reduce the heat to medium, and stir the sliced onion into the remaining oil in the skillet. Cook until the edges of the onions begin to turn a golden color, 3 to 5 minutes. Add the garlic, and cook 1 minute more. Season with the paprika and cumin, then stir in the red bell peppers, yellow bell peppers, poblano chile peppers, and 1 cup of chicken stock. Bring to a simmer, then cook until the peppers soften, and the mixture reduces and thickens, 10 to 15 minutes. Return the sausage to the skillet, season to taste with salt and pepper, and continue cooking until the sausage is hot. Serve over a bed of quinoa.

Nutrition Facts : Calories 499.2 calories, Carbohydrate 65.8 g, Cholesterol 23.5 mg, Fat 17.7 g, Fiber 8.5 g, Protein 20.4 g, SaturatedFat 5 g, Sodium 1214.5 mg, Sugar 4.8 g

GRILLED CHORIZO ON QUINOA WITH ROASTED PEPPERS



Grilled Chorizo on Quinoa with Roasted Peppers image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 14

3 tablespoons unsalted butter
1 cup broken vermicelli
1/2 medium onion, diced
6 cups chicken stock or water
3 cups quinoa (organic if possible)
2 tablespoons olive oil
1 medium onion, peeled and julienned
4 cloves garlic, peeled and minced
2 teaspoons Spanish paprika
1 teaspoon ground cumin
4 bell peppers, red and yellow, roasted, peeled, seeded and julienned
2 poblano chiles, roasted, peeled, seeded and julienned
1 cup chicken stock
6 large links chorizo

Steps:

  • Preheat grill or broiler.
  • Make the quinoa by heating a medium sauce pot over moderate heat and melting butter. Add vermicelli and cook, stirring often, until pasta has turned golden brown. Add onion and salt.
  • a few more minutes until onion is soft and begins to turn golden. Add stock or water and bring to a boil and add quinoa. Return to a boil, then reduce to a simmer and cook, covered, 20 to 30 minutes or until the grains are soft in the center.
  • Heat olive oil in a large sauce pot over medium heat. Add julienned onions and saute 3 to 5 minutes or until edges begin to turn golden color. Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute. Add julienned peppers, chiles and chicken stock and cook 10 to15 minutes or until mixture thickens. Adjust with salt and pepper. Meanwhile, grill the chorizo links about 8 to10 minutes over a moderately hot fire or broiler, turning often until cooked through to the center. To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture.

CHORIZO & QUINOA STUFFED POBLANO PEPPERS WITH ADOBO CHILE T



Chorizo & Quinoa Stuffed Poblano Peppers With Adobo Chile T image

I looked at several recipes to create my own with the ingredients I wanted to use. These came out so well, I thought I would share the recipe. My young boys actually ate this, I made a mild version for them, and my husband loved it. If you like spicy, you will love it with 3-4 chile peppers. Bon Appetit!

Provided by jenguinn_7248257

Categories     Mexican

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

1 (28 ounce) can diced tomatoes
3 -4 garlic cloves, peeled
1 -4 chipotle pepper, packed in adobo sauce (1 for mild 2-3 for medium, and 3-4 for spicy)
1 tablespoon sugar
4 large poblano peppers, split in half and seeds removed
1 lb ground chorizo sausage, removed from casings if applicable
2 teaspoons chili powder, split
1 teaspoon oregano
1 teaspoon ground cumin
2 tablespoons olive oil
1/2 medium yellow onion, diced
1 medium tomatoes, diced
1 cup cooked quinoa (in broth)
2 cups shredded monterey jack cheese or 2 cups Mexican blend cheese
sour cream (optional)
avocado (optional)

Steps:

  • Tomato sauce:.
  • Put diced tomatoes, garlic, and chipotle peppers into a food processor or blender and blend until relatively smooth. Pour sauce into a medium saucepan, add sugar, and bring to bubbling and then simmer on medium-low while you prepare the rest of the recipe (about 15-20 minutes). Stir occasionally.
  • Filling:.
  • Brown chorizo sausage in a large saute pan or skillet with 1 t chili powder, oregano, and cumin. Remove and set aside.
  • Pour olive oil into the same pan over medium-high heat and add onion/bell pepper. Saute about 5 minutes, until soft. Add diced tomato and cook for about 2-3 more minutes. Stir in quinoa, chorizo, tomato and remaining teaspoon of chili powder . Mix well.
  • Heat oven to 400 degrees. Spread half of the tomato sauce in a large casserole dish. Stuff the peppers with the chorizo/quinoa mixture and arrange them in the casserole dish. Ladle the remaining sauce over the peppers and sprinkle with the cheese. Bake covered for 30 minutes. Then uncover and bake another 5-10 minutes.
  • Garnish with sour cream, diced avocado, and serve with refried black beans and tortilla chips or tortillas.

QUINOA WITH CHORIZO



Quinoa With Chorizo image

Delicious! Flavors similar to Jumbalaya, this is a really nice side dish, or even a main meal for two.

Provided by CHRISSYG

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup chorizo sausage, diced
1/2 cup green pepper, diced
1/2 cup onion, diced
1 tablespoon garlic, chopped
1 teaspoon thyme
1 cup quinoa
2 cups chicken broth

Steps:

  • Add chorizo to cold sauce pan, bring up to medium high heat, (to render some fat from the sausage) sautee chorizo until it begins to brown, pour off excess fat so that you have about 1tps in the pot.
  • Add peppers, onion, thyme and garlic and sautee' with chorizo until it begins to soften.
  • In the meantime, rinse quinoa well in a fine mesh strainer.
  • Add quinoa to the pot with the other ingredients, stir to combine.
  • Add chicken broth and bring to a boil.
  • Turn down heat to a simmer and cover. Cook covered until quinoa is tender (about 15 minutes).

QUINOA CHORIZO



Quinoa Chorizo image

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

Provided by KCChefDon

Categories     Side Dish     Grain Side Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 13

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cover quinoa with vegetable broth in an oven-proof saucepan. Bring to a boil. Cover the saucepan with aluminum foil.
  • Bake in preheated oven until quinoa is dry and fluffy, about 15 minutes. Keep covered.
  • 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.
  • Toss the mixture with the baked quinoa. Let cool, about 10 minutes. Season with salt.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 23.4 g, Fat 6.6 g, Fiber 3.2 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 210.5 mg, Sugar 2.4 g

QUINOA AND CHORIZO SALAD



QUINOA AND CHORIZO SALAD image

Categories     Salad     Fruit     Pork     Vegetable     Dinner

Yield 4 servings

Number Of Ingredients 10

3lbs chorizo, grilled
1 cup black quinoa
30 cherry tomatoes, halved
2 small red apples, diced
1/2 onion, sliced
1/3 cup extra virgin olive oil
1/2 lemon, juice and zest
3 tablespoons hot English mustard
1 pinch sea salt
2 sprigs fresh oregano, to garnish

Steps:

  • Place 2 1⁄4 cups water, the quinoa, and salt in a heavy-based saucepan. Bring to the boil, lower the heat, and gently simmer for 15 to 20 minutes. Drain any excess water and set aside to cool. Prepare the tomatoes, apples, and onion, and slice the fried chorizos. Whisk together olive oil, lemon, mustard, and sea salt in a small bowl. Put the quinoa, tomatoes, apples, onions, and lima beans into a large bowl. Add the chorizo slices, then pour the dressing over the salad and toss about to make sure all the ingredients are well coated. Garnish with oregano and serve

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