Recipe Roadtest: Spicy One-Pot Quinoa and Chorizo

We usually go out for dinner on the weekend, so I tend not to do much cooking on Saturday or Sunday. However, this particular Saturday night, my fiancé was invited to a corporate event at the footy, which meant that I had a rare night at home. I decided to use this chance to cook up something new; and flicking through the pages of a Christmas present – Donna Hay’s Simple Dinners – I found a recipe for one-pot chorizo and cous cous. Continuing my healthy eating attempts, I substituted quinoa for cous cous and added in mushrooms for extra nutrients – but don’t worry, it still tastes delicious!

Spicy One-Pot Quinoa and Chorizo

Spicy One-Pot Quinoa and Chorizo

What you’ll need:

  • 2 teaspoons olive oil
  • 3 chorizos, sliced
  • 1/2 teaspoon chilli flakes
  • 2 teaspoons rosemary leaves
  • 2 cups quinoa
  • 2 cups chicken stock
  • 250g baby spinach leaves or kale
  • 150g mushrooms
  • 1/2 cup flat-leaf parsley leaves
  • Lemon wedges (optional), to serve

What to do:

1. Heat the oil in a deep non-stick frying pan over medium-high heat. Add the chorizo, chilli and rosemary and cook for 7-9 minutes or until the chorizo is cooked. 20150606_184608

2. Add the quinoa and chicken stock. Reduce heat to low, cover and simmer for 10-15 minutes or until the stock is absorbed. 20150606_191618

3. Mix through the spinach and parsley. 20150606_194349

4. Spoon into bowls and serve with lemon wedges (if you have any handy). Enjoy! 20150606_194528

Notes:

  • The original recipe called for sliced onions to be pan-fried with the chorizo – I forgot to buy any, but it would definitely add great flavour to the dish!
  • This made a LOT of quinoa; I was bringing leftovers in for lunch almost every day for the next week! We had some leftover BBQ chicken from dinner one night and I shredded some into the quinoa and chorizo, which also worked really well, so that’s another option if you’re not too keen on chorizo.
  • Add more chilli if you want an extra kick; half a teaspoon did not make this dish especially spicy.
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