Spanish Quinoa Pilaf with Kidney Beans and Chorizo
Rice can get a little mealy when cooked as a pilaf, especially if you don’t take the proper care in toasting the grains in the oil and vegetable mixture before adding liquid. But quinoa on the other hand, being ever versatile and awesome, stays perfectly moist and flavorful, even though it takes slightly longer to cook this way (about 25 minutes versus 20). -
|1/4 pound||dried Spanish chorizo sausage, diced|
|1||small red onion, finely diced|
|1||small red bell pepper, finely diced|
|1||large clove garlic|
|1/4 teaspoon||red chili flakes|
|1/4 teaspoon||smoked paprika|
|1/2 teaspoon||sea salt|
|1 tablespoon||tomato paste|
|ounce||one 15- can kidney beans, rinsed and drained|
|2 cups||water or stock|
1. In a medium Dutch oven, sauté the chorizo over medium-high heat until beginning to brown. Add the onion and peppers. Cook until soft, about 5 minutes. Stir in the garlic, cumin, chili flakes, paprika, and salt and cook for another minute.
2. Add the quinoa and stir until coated in the vegetable mixture. Toast the quinoa, stirring occasionally, for 3 minutes. Add the tomato paste, beans, and water or stock. Bring to a boil, cover, and cook quinoa until the water has absorbed, 20 to 25 minutes. Stir once, replace the lid, and allow to steam off the heat for 10 minutes.
3. Taste for seasoning and serve warm or at room temperature.