Spanish Quinoa Pilaf

In this episode of Gluten Free Tasty, Phoebe Lapine spices things up with one of her favorite side dishes. Phoebe’s Spanish Quinoa Pilaf with chorizo

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In this episode of Gluten Free Tasty, Phoebe Lapine spices things up with one of her favorite side dishes. Phoebe’s Spanish Quinoa Pilaf with chorizo and kidney beans pairs nicely with tacos or any roasted meat.

 

  • ¼ pound dried Spanish chorizo, diced
  • 1 small red onion, finely diced
  • 1 small red bell pepper, finely diced
  • 1 large clove garlic
  • ½ teaspoon cumin
  • ¼ teaspoon red chili flakes
  • ¼ teaspoon smoked paprika
  • ½ teaspoon sea salt
  • 1 cup quinoa
  • 1 tablespoon tomato paste
  • One 15-ounce can kidney beans, rinsed and drained
  • 2 cups water or stock
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

Nutrition Information

Recipe Serves: 4
Nutrition Information Based on a Single Serving
Calories 35017%
Fat 7gr10%
Cholesterol 8mg2%
Sodium 674mg29%
Carbohydrates 56gr43%
Fiber 13gr52%
Sugar 4gr8%
Protein 18gr35%

*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

Dairy Free
Dairy Free
Gluten Free
Gluten Free
Lower Cholesterol
Lower
Cholesterol