Quinoa Chorizo - cooking recipe

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
    kosher salt, to taste
Preparation
    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.

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