Quinoa Chorizo

Enrich any dish with this spice-packed vegan chorizo. Baked quinoa is tossed with a thick paste of achiote, tomato, garlic, and dry spices.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 171 Calories

Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons cider vinegar
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• 1 tomato, seeded and chopped
• ½ large onion, chopped
• 1 teaspoon smoked paprika
• 3 cloves garlic, thinly sliced
• 1 cup quinoa, rinsed and drained
• Kosher salt, to taste
• 1 ¾ cups vegetable broth
• 3 tablespoons annatto paste (achiote)
• 1 dried chipotle chile pepper

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Cover quinoa with vegetable broth in an oven-proof saucepan. Bring to a boil. Cover the saucepan with aluminum foil.

Step 3

Bake in preheated oven until quinoa is dry and fluffy, about 15 minutes. Keep covered.

Step 4

Heat a skillet over medium heat. Pour in vegetable oil. Cook and stir onion and garlic until soft, about 5 minutes. Stir in tomatoes, annatto paste, vinegar, paprika, oregano, cumin, and chipotle pepper. Cook until mixture is thick and stew-like, 10 to 15 minutes.

Step 5

Toss the mixture with the baked quinoa. Let cool, about 10 minutes. Season with salt.