Smokey Chorizo & Bean Quinoa

I took inspiration from a jambalaya recipe for this dish, only I swapped the rice for quinoa for variety. It just goes to show how flexible a dish like this is. If you only have one pan and not a lot of time, you can still provide a lot of variation to your diet without being too adventurous or needing any fancy skills. If chorizo isn’t your thing then stick to chicken or turkey, it still tastes good. The end result is not meant to be dry, there should still be a little fluid to act as a flavoursome sauce.

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Smokey Chorizo & Bean Quinoa

Keyword

Bean, Butter Beans, Chorizo, Mushroom, Pepper, Quinoa, Tomatoes

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 1 tsp olive oil
• 1 onion
• 1 clove garlic
• 1 chilli
• 1/2 chorizo ring
• 1 pepper
• 1 tsp smoked paprika
• 1 tbsp tomato puree
• 1/2 tin butter beans
• 125 g quinoa
• 350 ml chicken stock
• 1/2 pack closed cup mushrooms
• 3 small tomatoes

Keyword Bean, Butter Beans, Chorizo, Mushroom, Pepper, Quinoa, Tomatoes Prep Time 10 minutes Cook Time 20 minutes Servings people Ingredients 1 tsp olive oil 1 onion 1 clove garlic 1 chilli 1/2 chorizo ring 1 pepper 1 tsp smoked paprika 1 tbsp tomato puree 1/2 tin butter beans 125 g quinoa 350 ml chicken stock 1/2 pack closed cup mushrooms 3 small tomatoes

Instructions

To Prepare:

1. Peel and dice the onion. Slice the chilli in to thin strips.
2. Peel and crush the garlic.
3. Add the onion, garlic and chilli to a large, lidded pan with the olive oil.
4. Remove the casing from the chorizo and slice in to rounds the thickness of a pound coin. Slice each round in to quarters.
5. Cut the pepper in to small dice.
6. Weigh out the quinoa and make up the chicken stock.

To Cook:

1. Heat the pan over a medium heat and fry the contents for 3 minutes, stirring regularly.
2. Add in the chorizo and fry for another minute.
3. Add in the pepper and again fry for another minute.
4. Sprinkle in the smoked paprika and stir well.
5. Add the tomato puree and again stir well.
6. Pour in the quinoa and fry for 30 seconds,
7. Lower the heat right down, pour in the stock and beans, stir well and cover the pan. Leave to gently simmer for 10 minutes.
8. Meanwhile, cut the mushrooms in to quarters and the tomatoes in to small dice.
9. After 10 minutes are up, remove the lid, stir well and add the tomatoes and mushrooms.
10. Return the lid to the pan and leave to simmer for another 5 minutes.
11. To serve, divide between 2 bowls and enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.