Well, the first thing learned by making this recipe is that there are different types of chorizo. See, I thought that it only came like kielbasa...where you could slice it into pieces like a big hot dog. So when I went to the store and saw a package labeled chorizo, I bought it and decided to make this dish.
I found this recipe on Coconut and Lime. Having had success with using quinoa before and having more than half a bag of it left, I was excited when I came across this recipe using it in a main dish. I figured it would be a great way to use my stash of quinoa up while making Mr. L and I an easy and tasty dinner.
So I brought home the chorizo, set the recipe on the counter and proceeded to cook. I opened the chorizo and...uh oh...this wasn't one solid mass that could be cut into slices...this was like ground pork that went to pieces in my hand as I added it to the dish. So instead of the quinoa part of the recipe having sliced chunks of chorizo the chorizo sort of melted into the dish making one big...mess. As I fretted over this disaster, Mr. L from the couch kept telling me not to worry, just cook the dang thing and see how it turned out. But I admit, once it was cooked...well...I couldn't take the first bite, I made Mr. L be the guinea pig. So he took a bite and, thankfully, his face did not contort into agony. I got a resounding "this isn't bad". So I took a bite. And though the consistency wasn't the best and it honestly was not pretty looking, it did actually taste quite good. If you do try this dish, do remember to by SPANISH style chorizo (but should you screw up like me, not all is lost!)
CHORIZO & QUINOA
1/2 lb Spanish style chorizo, sliced on the bias
2 cups chicken broth
1 cup quinoa
2 garlic cloves, minced
1 onion, diced
1 stalk celery, diced
2 tablespoons olive oil
1 teaspoon smoked paprika
In a large sauce pan, heat the oil. Add the onion, garlic, chorizo, and celery. Saute until fragrant, about 2-3 minutes. Add the quinoa. Cook 1 minute. Add the broth and smoked paprika. Bring to boil, then reduce heat and cover. Cook about 20 minutes or until the quinoa is translucent and has a small, visible spiral. Serve hot. Makes about 4 servings.
Notes: I obviously did NOT use Spanish style chorizo.
Notes: Definitely use smoked paprika here. It's much different than the regular paprika you find on the spice rack.