Gluten Free Tasty

Spanish Quinoa Pilaf

Gluten Free Tasty

Come explore the world of gluten free foods as our chefs share their diverse visions and backgrounds to create easy-to-prepare versions of your favorite foods. (44 Episodes)
Recipe
Spanish Quinoa Pilaf Recipe
Prep Time: 5 minutes
Cook Time: 35 minutes
Calories: 350
Difficulty: Easy

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
350
17.5% Complete
18%
Fat
7g
10.7692307692% Complete
11%
Cholesterol
8mg
2.66666666667% Complete
3%
Sodium
674mg
29.3043478261% Complete
29%
Carbohydrates
56g
43.4108527132% Complete
43%
Fiber
13g
52.0% Complete
52%
Sugar
4g
8.0% Complete
8%
Protein
18g
35.2941176471% Complete
35%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Gluten Free
Dairy Free
Lower Cholesterol
Ingredients
  • ¼ pound dried Spanish chorizo, diced
  • 1 small red bell pepper, finely diced
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • 1 cup quinoa
  • One 15-ounce can kidney beans, rinsed and drained
  • 1 small red onion, finely diced
  • 1 large clove garlic
  • ¼ teaspoon red chili flakes
  • ½ teaspoon sea salt
  • 1 tablespoon tomato paste
  • 2 cups water or stock
Method
In a medium Dutch oven, sauté the chorizo over medium-high heat until beginning to brown. Add the onion and peppers. Cook until soft, about 5 minutes. Stir in the garlic, cumin, chili flakes, paprika, and salt and cook for another minute. Add the quinoa and stir until coated in the vegetable mixture. Toast the quinoa, stirring occasionally, for 3 minutes. Add the tomato paste, beans, and water or stock. Bring to a boil, cover, and cook quinoa until the water has absorbed, 20 to 25 minutes. Stir once, replace the lid, and allow to steam off the heat for 10 minutes. Taste for seasoning and serve warm or at room temperature. Serves 4