Quinoa with Chorizo
Savor the vibrant flavors of this hearty Quinoa with Chorizo recipe, a delightful one-pan dish perfect for weeknight dinners or meal prep. Protein-packed quinoa is infused with smoky paprika and earthy cumin, while tender chorizo adds a rich, spicy kick. Balanced with the sweetness of sautéed onions and red bell peppers, and finished with a sprinkle of fresh parsley and a squeeze of zesty lemon juice, every bite bursts with bold, fresh flavors. This gluten-free recipe is a breeze to make, ready in just 35 minutes, and features wholesome ingredients simmered in savory chicken or vegetable broth for maximum flavor. Serve it warm as a comforting main course or a vibrant side dish that’s sure to satisfy.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 links chorizo sausage
- 1 tablespoon olive oil
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 2 cloves, minced garlic
- 2 cups chicken or vegetable broth
- 1 teaspoon smoked paprika
- 0.5 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 0.5 juiced lemon
Instructions
Rinse the quinoa under cold water using a fine-mesh sieve to remove any bitterness and set aside.
Remove the chorizo casings (if applicable) and slice the chorizo into small pieces.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chorizo and cook for 5-7 minutes, stirring occasionally, until browned and fully cooked. Remove the chorizo from the pan and set it aside on a plate lined with paper towels to drain excess grease.
In the same pan, add the diced onion and red bell pepper. Cook for 3-4 minutes until softened, stirring frequently.
Add the minced garlic to the pan and cook for another 30 seconds until fragrant.
Stir in the rinsed quinoa, smoked paprika, cumin, salt, and black pepper. Cook for 1-2 minutes, allowing the spices to bloom and coat the quinoa.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed.
Once the quinoa is cooked, return the cooked chorizo to the pan and stir to combine. Let it heat through for 1-2 minutes.
Remove the pan from the heat and stir in the chopped parsley and freshly squeezed lemon juice for a bright, fresh flavor.
Taste and adjust seasoning if needed. Serve the quinoa with chorizo warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 5106 mg | 222% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 13.4 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 913 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
