Quinoa Chorizo Food

QUINOA WITH CHORIZO

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 EMPANADAS

Steps:

• TO MAKE THE FILLING
• Cook chorizo in a sauté over medium-high heat until it releases it's oils. About 5-10 minutes.
• Cook quinoa by adding it to a pot of 1½ cups boiling water. Cover and let cook until all the water is absorbed. Remove from heat, fluff the quinoa with a fork, cover and keep it covered for 15 additional minutes.
• Add cooked quinoa to chorizo and stir, allowing the quinoa to be coated by the oils of the chorizo.
• TO MAKE THE DOUGH
• Mix flour and soften butter with a fork.
• Add egg and mix with a fork until egg is broken down, then start using your hands to incorporate well.
• Add water and keep mixing until you can form a ball. If too wet try adding a little more flour until you get the right consistency.
• The dough should be flexible and not stick to your hand.
• Cover and let rest for 15 minutes.
• Roll the dough in a floured surfaced until it's about an ⅛ of an inch thick.
• Cut circles/discs of about 5 inches in diameter.
• Roll the excess dough again and keep cutting circles until it's all gone.
• TO ASSEMBLE
• Fill half of the discs with quinoa and chorizo filling, making sure you leave at least ½ inch around the edges.
• Wet the edges with water and using your fingers.
• Fold the dough discs and press down the edges to seal.
• You can seal once more by pressing around the edges with a fork.
• Use a deep pan with very hot oil to fry them until they are golden brown.

GRILLED CHORIZO ON QUINOA WITH ROASTED PEPPERS

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 CHORIZO

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.

CHORIZO & QUINOA STUFFED POBLANO PEPPERS WITH ADOBO CHILE T

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.

CHICKEN CHORIZO ON QUINOA WITH PEPPERS

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.