Quinoa Paella

"A one-pot wonder inspired by a recipe from Chilean chef Maria Eugenia Terragno. I make this with homemade lean turkey chorizo to cut down on calories."
 
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photo by loof751 photo by loof751
photo by loof751
photo by rpgaymer photo by rpgaymer
Ready In:
1hr 15mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • Cover quinoa with cold water and soak for 15 minutes. Drain and set aside.
  • Heat a large saucepan over medium-high heat; add the quinoa and cook, stirring, until toasted, for 15 minutes. Transfer to a bowl and set aside.
  • Return pan to medium heat. Add oil and chorizo; cook, stirring occasionally to break chorizo into pieces, for about 10 minutes.
  • Add garlic, bell peppers, serrano pepper, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
  • Stir in quinoa, both beans, tomatoes, and stock. Bring to a boil, reduce heat to low and cook uncovered until liquid is slightly reduced, around 15 minutes. Remove from heat and cover; let sit for 10 minutes.
  • Uncover and stir in parsley. Serve with lemon wedges on the side.

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Reviews

  1. I had a huge bag of quinoa from Costco so I was looking for some ways to use it. I used LightLife soy sausage and an entire package of frozen lima beans rather than two kinds of beans. I also added some cumin. We enjoyed this--thanks for posting!
     
  2. Great flavorful dish! As you suggested in the intro I used homemade turkey chorizo to lighten this up; I don't care for lima beans so left them out. The nutty quinoa was a great base for the other textures and flavors. Thanks for sharing your recipe!
     
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