 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
A one-pot wonder inspired by a recipe from Chilean chef Maria Eugenia Terragno. I make this with homemade lean turkey chorizo to cut down on calories. Ingredients:
2 cups quinoa, rinsed well |
2 tablespoons olive oil |
1 lb chorizo sausage, peeled |
5 garlic cloves, coarsely chopped |
2 red bell peppers, seeded and roughly chopped |
1 serrano pepper, minced |
1 onion, chopped |
2 teaspoons salt |
1/2 teaspoon black pepper |
1 cup frozen lima beans |
1 (15 ounce) can cannellini beans |
2 tomatoes, seeded and chopped |
4 cups chicken stock |
2 tablespoons parsley, chopped |
2 lemons, cut into wedges |
Directions:
1. Cover quinoa with cold water and soak for 15 minutes. Drain and set aside.
2. Heat a large saucepan over medium-high heat; add the quinoa and cook, stirring, until toasted, for 15 minutes. Transfer to a bowl and set aside.
3. Return pan to medium heat. Add oil and chorizo; cook, stirring occasionally to break chorizo into pieces, for about 10 minutes.
4. Add garlic, bell peppers, serrano pepper, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
5. Stir in quinoa, both beans, tomatoes, and stock. Bring to a boil, reduce heat to low and cook uncovered until liquid is slightly reduced, around 15 minutes. Remove from heat and cover; let sit for 10 minutes.
6. Uncover and stir in parsley. Serve with lemon wedges on the side.
|
|