October 26, 2007

Chorizo & Quinoa



Ingredients:
1/2 lb Spanish style chorizo, sliced on the bias
2 cups chicken stock
1 cup quinoa
2 cloves garlic, minced
1 onion, diced
1 stalk celery, diced
2 tablespoons olive oil
1 teaspoon smoked paprika


Directions:
In a large sauce pan, heat the oil. Add the onion, garlic, chorizo, and celery. Saute until fragrent, about 2-3 minutes. Add the quinoa. Cook 1 minute. Add the broth and smoked paprika. Bring to boil, then reduce heat and cover. Cook about 20 minutes or until the quinoa is translucent and has a small, visable spiral. Serve hot.

Yield: about 4 servings



My thoughts:
Quinoa has to be one of my favorite food words to say: KEEN WAH! But the excitement over the pronunciation is only part of the fun when it comes to quinoa. Quinoa, while frequently referred to as a grain and treated as such is technically not a grain at all but an edible seed. It was first cultivated by pre-Columbian Andean civilizations. It is gluten free, unusually high in protein and has a balanced set of essential amino acids which makes it a great substitute for couscous or rice. This also makes it a wonderful food choice for vegetarians or vegans who are looking for a good protein source. That said, I didn't take the vegetarian course this time and instead made a somewhat Spanish influenced one pot meal instead. It is super simple yet super tasty.

9 comments:

  1. Yum! Sounds wonderful. I love quinoa, too, and I'm always looking for good recipes to apply to this useful grain.

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  2. My partner is wild about chorizo. And I love grains. This is a winner! Thanks. :)

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  3. I've got to get back into using quinoa, and definitely with chorizo...

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  4. Quinoa is so versatile--love it. Thanks for sharing and consistently posting simple yet artistic combinations.

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  5. I used quinoa a lot for a while but it's been just sitting in my cabinet lately. I don't know that I've ever had chorizo but it sounds great. This recipe is definitely on my list of things to try!

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  6. Looks yummy! There are some good mock veg sausages, and the smoked paprika should make the taste work. Glad to see you use this paprika -- I got some but have hesitated, not sure how much to use. This and the pumpkin seeds above too: starting points, thanks.

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  7. I'm so trying this. I've been using Quinoa as a breakfast food and am glad to see a relatively familiar recipe for a dinner that uses it.

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  8. Just ate this and it makes me wish I could get real Chorizo around here. Quinoa tasted great, taking on the flavour of the oil and broth. Thanks for sharing the recipe.

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  9. This is one of our go-to dishes now so thank you so much for posting it. It's easy and it tastes gooooood! :)

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