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Lunch/Dinners

Chorizo Quinoa

TIME

40 min

DIFFICULTY

Easy

SERVINGS

5

CALORIES

360 kcal

CARBS

36 g

PROTEIN

15 g

FAT

17 g

Z Chorizo Quinoa

About this recipe

Quinoa was an important food among the Andean peoples of present-day Bolivia and Peru even before the Inca Empire. Mexican chorizo developed from sausage-making traditions brought from Spain and adapted in Mexico with local chiles. This one-pan meal brings those ingredients together in a modern recipe, not a traditional historical pairing.

WHY YOU’LL LOVE IT

Smoky chorizo seasons the quinoa and vegetables as they cook together. Bell pepper, onion, and warm spices make every bite savory and satisfying. It all comes together in one pan, so cleanup is easy.

Ingredients

  • 8 oz fresh Mexican pork chorizo, casing removed (227 g)
  • 1 medium red bell pepper, diced (about 6 oz / 170 g)
  • ½ medium red onion, finely diced (about 2½ oz / 70 g)
  • 2 garlic cloves, minced (about 0.2 oz / 6 g)
  • 2 tbsp tomato paste (about 1 oz / 32 g)
  • 2 tsp chili powder (about 0.2 oz / 5 g)
  • 1 tsp smoked paprika (about 0.07 oz / 2 g)
  • 1 tsp dried oregano (about 0.04 oz / 1 g)
  • 1 tsp ground cumin (about 0.07 oz / 2 g)
  • ½ tsp ground coriander (about 0.04 oz / 1 g)
  • 1 cup uncooked quinoa, rinsed and drained (about 6 oz / 170 g)
  • 2 cups low-sodium chicken broth (16 fl oz / 480 ml)
  • ¼ tsp kosher salt, plus more to taste (about 1.5 g)
  • 2 tbsp chopped fresh cilantro, for serving (about 0.1 oz / 2 g)

Preparation

  1. Heat a large skillet over medium heat. Add the chorizo and cook, breaking it into small pieces, until browned and cooked through, about 6–8 minutes.
  2. Add the bell pepper and onion. Cook, stirring occasionally, until softened, about 5 minutes.
  3. Stir in the garlic, tomato paste, chili powder, smoked paprika, oregano, cumin, and coriander. Cook for 1 minute.
  4. Add the rinsed quinoa, chicken broth, and salt. Bring to a boil, cover, reduce the heat to low, and simmer until the quinoa is tender and the liquid is absorbed, about 15–18 minutes.
  5. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork, taste and adjust the seasoning, then top with cilantro.

Tips
Use fresh Mexican chorizo, which is soft and uncooked; Spanish cured chorizo has a different texture.
Rinse the quinoa under cold water to remove its natural bitter coating.
Cook ground pork chorizo to an internal temperature of 160°F (71°C).

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