QUINOA WITH CHORIZO
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
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
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
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
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.
ONE SKILLET MEXICAN QUINOA
With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!
Provided by The Gruntled Gourmand
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
- Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.
Nutrition Facts : Calories 450.1 calories, Carbohydrate 67.1 g, Cholesterol 1.5 mg, Fat 14.9 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 1098.5 mg, Sugar 5.1 g
QUINOA WITH FRIED ONIONS
Provided by Janine Whiteson
Categories Onion Side Fry Vegetarian Quick & Easy Parmesan Quinoa Healthy Parsley Simmer
Number Of Ingredients 7
Steps:
- 1. Rinse the quinoa under cold running water until the water turns clear.
- 2. In a 2-quart saucepan, combine the quinoa and water. Simmer over medium-low heat for about 15 minutes, or until the quinoa begins to soften. Remove from the heat and drain.
- 3. Meanwhile, peel the onions and cut into 1/8" to 1/4" slices. Warm the oil in a large skillet over medium-low heat. Add the onions and cook for about 10 minutes, or until they soften and brown. Add water, 1 tablespoon at a time, as necessary to prevent burning.
- 4. In a medium bowl, combine the quinoa, onions, parsley, cheese, and pepper to taste. Toss well. Serve as a side dish.
GRILLED CHORIZO ON QUINOA WITH ROASTED PEPPERS
Make and share this Grilled Chorizo on Quinoa With Roasted Peppers recipe from Food.com.
Provided by lazyme
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
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 saute a few more minutes until onion is soft and begins to turn golden.
- Add Chicken 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 julienne peppers, chiles and chicken stock and cook 10 to 15 minutes or until mixture thickens.
- Adjust with salt and pepper.
- Meanwhile, grill the chorizo links about 8 to 10 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.
Nutrition Facts : Calories 1224.9, Fat 63.2, SaturatedFat 21.7, Cholesterol 114.7, Sodium 1728.8, Carbohydrate 111.7, Fiber 12.5, Sugar 12.6, Protein 52.7
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