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

Previous Next

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

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