July 16, 2015 |
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.
Ingredients
- 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
Instructions
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 4Nutrition Information
Nutrition Information Based on a Single Serving
*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
Gluten Free
Lower
Cholesterol
Cholesterol