Quinoa Chorizo | Tasty Recipes

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Quinoa Chorizo

"Vegan chorizo substitute made with quinoa. Works well in chili, tacos, tofu scrambles, burritos or any recipe calling for chorizo."

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

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H

• 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.

Notes :

• Brown rice, wheat berries or barley can be substituted for the quinoa.
• Keep the grain warm when adding the spices; this allows the grain to absorb the seasoning better. This technique applies to pasta and potato salads as well.

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