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quinoa pilaf in a pan
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Spanish Quinoa Pilaf with Chorizo and Kidney Beans

This easy Spanish quinoa pilaf is one of my favorite quinoa recipes. It's flavored with peppers, onions and chorizo for a healthy quick dinner.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • ¼ pound dried Spanish chorizo diced (about 2/3 cup)
  • 1 small red onion finely diced
  • 1 small red bell pepper finely diced
  • 1 large clove garlic minced
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • ½ teaspoon sea salt
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1 cup quinoa
  • One 15-ounce can kidney beans rinsed and drained
  • 1 3/4 cups water or stock

Instructions

  • In a medium Dutch oven, sauté the chorizo over medium-high heat until beginning to brown, about 5 minutes. Add the onion and peppers. Cook until soft, about 5 minutes. Stir in the garlic, cumin, paprika, salt, red pepper flakes and tomato paste. Cook for another minute, until fragrant.
  • Add the quinoa and stir until coated in the vegetable mixture. Toast the quinoa, stirring occasionally, for 2 minutes. Add the beans and water or stock. Bring to a boil, cover, and cook until the water has absorbed, about 20 minutes. Stir once and allow the quinoa to sit uncovered until some of the steam has evaporated, about 5 minutes.
  • Taste for seasoning and serve warm or at room temperature.

Video

Nutrition

Serving: 4g