Quinoa, Mushroom, Spinach, and Chorizo Pilaf
Mushrooms are an excellent meat substitute, whether you want to replace the meat entirely or use less meat. To save time on this recipe, cook the chorizo and vegetables in the time that it takes the quinoa to cook, and then just combine them and serve.
- 1 cup quinoa rinsed
- 2 cups reduced-sodium chicken or vegetable broth (or use any variety)
- 2 Tbsp. extra virgin olive oil
- 1 yellow onion diced
- 10 - 12 oz. portobello mushrooms chopped
- 6 oz. chorizo sausage or soy chorizo (use wheat/gluten-free, if needed) chopped
- 6 oz. baby spinach
- 1 Tbsp. sherry optional
- 2 tsp. balsamic vinegar
- Cook the quinoa in the broth according to package directions until it is just tender.
- Meanwhile, heat a large heavy skillet or stockpot over medium heat, add the oil, and when the oil is hot, add the onions, mushrooms, and sausage (you can add the ingredients as you chop to save time).
- Sauté them, stirring occasionally, until the onions and mushrooms are tender and the chorizo is cooked through, 10 - 12 minutes.
- Stir the cooked quinoa and the spinach into the pot with the vegetables and chorizo, cover it, reduce the heat if necessary, and steam the spinach for 2 – 3 minutes until it wilts.
- Stir in the sherry (optional) and the vinegar until heated through. Serve it immediately, refrigerate it for up to 4 days, or freeze it for up to 3 months.
Do Ahead or Delegate: Cook the quinoa, dice the onion, chop the mushrooms, cook the vegetable/sausage mixture and refrigerate if using meat sausage, or fully prepare and refrigerate or freeze the dish. Scramble Flavor Booster: Season with black pepper and/or stir toasted pine nuts or chopped parsley into the dish before serving. Tip: Chorizo is a spicy Spanish sausage that is traditionally a combination of pork and other seasonings, often chili, paprika, and garlic. Chorizo is delicious when grilled or added to soups, stews, or casseroles. Nutritional Information Per Serving (% based upon daily values): Calories 313, Total Fat: 18g, 26.5%; Saturated Fat: 5g, 24.5%; Cholesterol: 25mg, 8.5%; Sodium: 446mg, 18.5%; Total Carbohydrate: 26g, 8.5%; Dietary Fiber: 4g, 13%; Sugar: 3g; Protein: 13g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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