Quinoa Chorizo Recipe

Quinoa Chorizo Recipe

  • 1 cup quinoa, rinsed and drained
  • 1 3/4 cups vegetable broth
  • 2 tablespoons vegetable oil
  • 1/2 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
  • 1/2 teaspoon ground cumin
  • 1 dried chipotle chile pepper
  • kosher salt, to taste
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cover quinoa with vegetable broth in an oven-proof saucepan. Bring to a boil. Cover the saucepan with aluminum foil.
  3. Bake in preheated oven until quinoa is dry and fluffy, about 15 minutes. Keep covered.
  4. 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.
  5. Toss the mixture with the baked quinoa. Let cool, about 10 minutes. Season with salt.
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