Quinoa Paella

Name: Quinoa Paella
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

15 ingredients

6 steps

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.