Rainbow Quinoa with Chorizo-Vegetable Medley

The more cooking we do with quinoa, the better we like it. It cooks quickly, has great texture and makes a satisfying and healthful meal. This dish is a medley of carrots, sweet bell pepper, spinach, tomatoes, smoked chorizo and quinoa. We used rainbow quinoa, which is a medley of the red, white and black varieties, but any type will work just fine.

Rainbow Quinoa with Chorizo-Vegetable Medley

Rainbow Quinoa with Chorizo-Vegetable Medley

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Smoked chorizo and quinoa are combined with a medley of carrots, sweet bell pepper, spinach and tomatoes in this healthy, one-dish meal.


  • 1-1/2 cups quinoa (rainbow, red or white)
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 3 cups low-sodium chicken broth
  • 3 tablespoons olive oil
  • 1/2 cup onion, chopped
  • 1 clove garlic, very finely chopped
  • 3 links smoked chorizo (fully cooked)
  • 1 medium red bell pepper, seeded and cut into 1/2-inch pieces
  • 6 ounces fresh spinach, roughly chopped
  • 2 medium tomatoes, seeded and cut into 1/2-inch pieces
  • Salt and freshly ground black pepper


  1. Quarter the chorizo links lengthwise, then dice into 1/2-inch pieces and set aside.
  2. Rinse the quinoa thoroughly, using a fine-mesh strainer and place it in a saucepan along with the carrots and chicken broth. Bring the mixture to a boil, then reduce the heat to medium, cover and simmer until all the water is absorbed, about 12 minutes. Remove from the heat and set aside.
  3. Heat the olive oil in large skillet over medium heat. Add the onion and sauté until soft and translucent, 2 minutes. Add the garlic, sauté for 1 minute longer, then add the diced chorizo and red bell pepper. Season with salt and pepper. Continue cooking for 2 minutes, until the chorizo is heated through and the pepper is crisp-tender.
  4. Add the spinach, a handful or two at a time and continue cooking until completely wilted. Add the tomatoes, season to taste with salt and pepper, and cook for an additional 1 to 2 minutes. Stir in the quinoa-carrot mixture, garnish with fresh parsley and serve immediately.


Recipe Notes:

Check out our article "Cooking with Quinoa" for more information and a quick, easy side dish recipe.