Quinoa Chorizo

Vegan chorizo substitute made with quinoa. Works well in chili, tacos, tofu scrambles, burritos or any recipe calling for chorizo.

INGRIDIENT

1 cup quinoa, rinsed and drained

1 ¾ cups vegetable broth

2 tablespoons vegetable oil

½ large onion, chopped

3 cloves garlic, thinly sliced

1 tomato, seeded and chopped

3 tablespoons annatto paste (achiote)

2 tablespoons cider vinegar

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon ground cumin

1 dried chipotle chile pepper

kosher salt, to taste

DIRECTION

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Cover quinoa with vegetable broth in an oven-proof saucepan. Bring to a boil. Cover the saucepan with aluminum foil.

Step: 3

Bake in preheated oven until quinoa is dry and fluffy, about 15 minutes. Keep covered.

Step: 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.

Step: 5

Toss the mixture with the baked quinoa. Let cool, about 10 minutes. Season with salt.

NUTRITION FACT

Per Serving: 171 calories; protein 4.9g; carbohydrates 23.4g; fat 6.6g; sodium 210.5mg.

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