Best 2 Quinoa And Chorizo Salad Recipes

Quinoa and chorizo salad is a vibrant and flavorful dish that combines the nutty flavor of quinoa with the smoky spice of chorizo. It's a versatile salad that can be served as a main course or a side dish, and it's perfect for potlucks and picnics. This article features three delicious recipes for quinoa and chorizo salad, each with its own unique twist. The first recipe is a classic quinoa and chorizo salad with a simple dressing of olive oil, lemon juice, and herbs. The second recipe adds roasted vegetables for a more colorful and flavorful salad. The third recipe is a Mexican-inspired quinoa and chorizo salad with a creamy avocado dressing. All three recipes are easy to make and can be tailored to your own taste preferences. So whether you're looking for a quick and easy weeknight meal or a show-stopping dish for your next party, these quinoa and chorizo salads are sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA WITH CHORIZO

Quinoa With Chorizo image

Delicious! Flavors similar to Jumbalaya, this is a really nice side dish, or even a main meal for two.

Provided by CHRISSYG

Categories Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup chorizo sausage, diced
1/2 cup green pepper, diced
1/2 cup onion, diced
1 tablespoon garlic, chopped
1 teaspoon thyme
1 cup quinoa
2 cups chicken broth

Steps:

Add chorizo to cold sauce pan, bring up to medium high heat, (to render some fat from the sausage) sautee chorizo until it begins to brown, pour off excess fat so that you have about 1tps in the pot.
Add peppers, onion, thyme and garlic and sautee' with chorizo until it begins to soften.
In the meantime, rinse quinoa well in a fine mesh strainer.
Add quinoa to the pot with the other ingredients, stir to combine.
Add chicken broth and bring to a boil.
Turn down heat to a simmer and cover. Cook covered until quinoa is tender (about 15 minutes).

QUINOA SALAD

Quinoa Salad image

Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.

Provided by Food Network

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 14

Ingredients

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish

Steps:

Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

Nutrition Facts : Calories 319, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 467 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Protein 7 grams, Sugar 4 grams

Tips:

Choose the right quinoa: For this salad, it's best to use white or tri-color quinoa or quinoa flakes, as they have a mild flavor and cook quickly.
Cook the quinoa perfectly: To achieve the perfect texture, rinse the quinoa thoroughly before cooking and cook it according to the package instructions. Make sure not to overcook it, as it should still have a slight bite.
Use high-quality chorizo: The chorizo is a key ingredient in this salad, so it's important to use a good quality chorizo that has a smoky and flavorful taste. You can use Spanish chorizo or Mexican chorizo, depending on your preference.
Don't overcrowd the pan: When cooking the chorizo, make sure not to overcrowd the pan. This will prevent the chorizo from cooking evenly and becoming crispy.
Use fresh vegetables: Fresh vegetables add color, flavor, and nutrients to this salad. Choose ripe, in-season vegetables for the best results.
Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for meal prepping or quick weeknight dinners.

Conclusion:

This quinoa and chorizo salad is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also very flavorful. The chorizo adds a smoky and savory flavor to the salad, while the quinoa and vegetables provide a hearty and nutritious base. This salad is also very versatile and can be easily customized to your liking. For example, you can add different vegetables, such as roasted bell peppers or corn, or you can use a different type of dressing. No matter how you make it, this quinoa and chorizo salad is sure to be a hit!