Best Quinoa With Chorizo Recipes

GRILLED CHORIZO ON QUINOA WITH ROASTED PEPPERS

Grilled Chorizo on Quinoa with Roasted Peppers image

Provided by Food Network

Number Of Ingredients 14

Ingredients

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.

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

Ingredients

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).

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