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Quinoa Chorizo

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"Vegan chorizo substitute made with quinoa. Works well in chili, tacos, tofu scrambles, burritos or any recipe calling for chorizo."
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1 h servings 171 cals
Original recipe yields 6 servings (3 cups quinoa chorizo)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cover quinoa with vegetable broth in an oven-proof saucepan. Bring to a boil. Cover the saucepan with aluminum foil.
  3. Bake in preheated oven until quinoa is dry and fluffy, about 15 minutes. Keep covered.
  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.
  5. Toss the mixture with the baked quinoa. Let cool, about 10 minutes. Season with salt.


  • Cook's Notes:
  • Brown rice, wheat berries or barley can be substituted for the quinoa.
  • Keep the grain warm when adding the spices; this allows the grain to absorb the seasoning better. This technique applies to pasta and potato salads as well.

Nutrition Facts

Per Serving: 171 calories; 6.6 g fat; 23.4 g carbohydrates; 4.9 g protein; 0 mg cholesterol; 211 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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