Best 5 Quinoa And Chorizo Salad Recipes

QUINOA CHORIZO

Steps:

• 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.

QUINOA WITH CHORIZO

Steps:

• Add chorizo to cold sauce pan, bring up to medium high heat, (to render some fat from the sausage) sautee chorizo until it begins to brown, pour off excess fat so that you have about 1tps in the pot.
• Add peppers, onion, thyme and garlic and sautee' with chorizo until it begins to soften.
• In the meantime, rinse quinoa well in a fine mesh strainer.
• Add quinoa to the pot with the other ingredients, stir to combine.
• Add chicken broth and bring to a boil.
• Turn down heat to a simmer and cover. Cook covered until quinoa is tender (about 15 minutes).

QUINOA AND CHORIZO SALAD

Steps:

• Place 2 1⁄4 cups water, the quinoa, and salt in a heavy-based saucepan. Bring to the boil, lower the heat, and gently simmer for 15 to 20 minutes. Drain any excess water and set aside to cool. Prepare the tomatoes, apples, and onion, and slice the fried chorizos. Whisk together olive oil, lemon, mustard, and sea salt in a small bowl. Put the quinoa, tomatoes, apples, onions, and lima beans into a large bowl. Add the chorizo slices, then pour the dressing over the salad and toss about to make sure all the ingredients are well coated. Garnish with oregano and serve

GRILLED CHORIZO ON QUINOA WITH ROASTED PEPPERS

Steps:

• Preheat grill or broiler.
• Make the quinoa by heating a medium sauce pot over moderate heat and melting butter. Add vermicelli and cook, stirring often, until pasta has turned golden brown. Add onion and salt.
• a few more minutes until onion is soft and begins to turn golden. Add stock or water and bring to a boil and add quinoa. Return to a boil, then reduce to a simmer and cook, covered, 20 to 30 minutes or until the grains are soft in the center.
• Heat olive oil in a large sauce pot over medium heat. Add julienned onions and saute 3 to 5 minutes or until edges begin to turn golden color. Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute. Add julienned peppers, chiles and chicken stock and cook 10 to15 minutes or until mixture thickens. Adjust with salt and pepper. Meanwhile, grill the chorizo links about 8 to10 minutes over a moderately hot fire or broiler, turning often until cooked through to the center. To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture.

CURRIED QUINOA SALAD

Steps:

• In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.