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

5 from 2 votes
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Smoked chorizo and quinoa are combined with a medley of carrots, sweet bell pepper, spinach and tomatoes in this healthy, one-dish meal.

Ingredients

  • 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

Instructions

  • Quarter the chorizo links lengthwise, then dice into 1/2-inch pieces and set aside.
  • 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.
  • 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.
  • 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.
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