Quinoa Chorizo
Ingredients
- 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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
626
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).