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quinoa pilaf in a pan

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
Author Phoebe Lapine


  • 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


  1. 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.

  2. 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.

  3. Taste for seasoning and serve warm or at room temperature.

Recipe Video