QUINOA PAELLA

Quinoa Paella image

A one-pot wonder inspired by a recipe from Chilean chef Maria Eugenia Terragno. I make this with homemade lean turkey chorizo to cut down on calories.

Provided by rpgaymer

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 cups quinoa, rinsed well
2 tablespoons olive oil
1 lb chorizo sausage, peeled
5 garlic cloves, coarsely chopped
2 red bell peppers, seeded and roughly chopped
1 serrano pepper, minced
1 onion, chopped
2 teaspoons salt
1/2 teaspoon black pepper
1 cup frozen lima beans
1 (15 ounce) can cannellini beans
2 tomatoes, seeded and chopped
4 cups chicken stock
2 tablespoons parsley, chopped
2 lemons, cut into wedges

Steps:

Cover quinoa with cold water and soak for 15 minutes. Drain and set aside.
Heat a large saucepan over medium-high heat; add the quinoa and cook, stirring, until toasted, for 15 minutes. Transfer to a bowl and set aside.
Return pan to medium heat. Add oil and chorizo; cook, stirring occasionally to break chorizo into pieces, for about 10 minutes.
Add garlic, bell peppers, serrano pepper, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
Stir in quinoa, both beans, tomatoes, and stock. Bring to a boil, reduce heat to low and cook uncovered until liquid is slightly reduced, around 15 minutes. Remove from heat and cover; let sit for 10 minutes.
Uncover and stir in parsley. Serve with lemon wedges on the side.

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