Grilled Chorizo On Quinoa With Roasted Peppers Recipes

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CHORIZO QUESADILLAS



Chorizo Quesadillas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 large (12-inch) flour tortillas
2 cups shredded Monterey pepper Jack or smoked Cheddar
1/2 pound chorizo or andouille, casing removed and finely chopped
2 scallions, chopped
3 small plum tomatoes, seeded and chopped
1 jalapeno, seeded and finely chopped
1 small white onion, finely chopped
Handful cilantro, finely chopped
Coarse salt

Steps:

  • Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa.
  • For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

GRILLED CHORIZO ON QUINOA WITH ROASTED PEPPERS



Grilled Chorizo on Quinoa With Roasted Peppers image

Make and share this Grilled Chorizo on Quinoa With Roasted Peppers recipe from Food.com.

Provided by lazyme

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons unsalted butter
1 cup broken vermicelli
1/2 medium onion, diced
6 cups chicken stock or 6 cups water
3 cups quinoa (organic if possible)
2 tablespoons olive oil
1 medium onion, peeled and julienned
4 garlic cloves, peeled and minced
2 teaspoons spanish paprika
1 teaspoon ground cumin
4 bell peppers, red and yellow, roasted, peeled, seeded, and julienned
2 poblano chiles, roasted, peeled, seeded, julienned
1 cup chicken stock
6 large chorizo sausage, links

Steps:

  • Preheat grill or broiler.
  • Make the quinoa by heating a medium sauce pot over moderate heat and melting butter.
  • Add vermicelli and cook, stirring often, until pasta has turned golden-brown.
  • Add onion and saute a few more minutes until onion is soft and begins to turn golden.
  • Add Chicken Stock or water and bring to a boil and add quinoa.
  • Return to a boil, then reduce to a simmer and cook, covered, 20 to 30 minutes or until the grains are soft in the center.
  • Heat olive oil in a large sauce pot over medium heat.
  • Add julienned onions and saute 3 to 5 minutes or until edges begin to turn golden color.
  • Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute.
  • Add julienne peppers, chiles and chicken stock and cook 10 to 15 minutes or until mixture thickens.
  • Adjust with salt and pepper.
  • Meanwhile, grill the chorizo links about 8 to 10 minutes over a moderately-hot fire or broiler, turning often until cooked through to the center.
  • To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture.

Nutrition Facts : Calories 1224.9, Fat 63.2, SaturatedFat 21.7, Cholesterol 114.7, Sodium 1728.8, Carbohydrate 111.7, Fiber 12.5, Sugar 12.6, Protein 52.7

QUINOA SALAD WITH GRILLED HALLOUMI



Quinoa salad with grilled halloumi image

Try this easy veggie salad for a great source of iron and enjoy as a light lunch or supper. It uses gluten-free quinoa for an extra dose of protein

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

3 tbsp extra-virgin olive oil
1 small red onion , sliced
1 large roasted pepper from a jar, thickly sliced, or a handful of ready-roasted sliced peppers
200g quinoa
500ml vegetable stock
small bunch flat-leaf parsley , roughly chopped
zest and juice 1 lemon
large pinch sugar
250g pack halloumi cheese , cut into 6 sliced

Steps:

  • Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill.
  • Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.

Nutrition Facts : Calories 603 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium

QUINOA AND GRILLED-PEPPER SALAD



Quinoa and Grilled-Pepper Salad image

Categories     Salad     Side     Vegetarian     Backyard BBQ     Lunch     Quinoa     Bell Pepper     Summer     Grill/Barbecue     Healthy     Vegan     Cilantro     Gourmet

Number Of Ingredients 8

1 1/4 cups quinoa
3 yellow and/or orange bell peppers, quartered
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lime juice
1 teaspoon soy sauce
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
3 scallions, chopped

Steps:

  • Prepare grill for cooking.
  • Wash quinoa in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a large sieve. Add quinoa to a saucepan of boiling salted water and cook 10 minutes. Drain in sieve and rinse under cold water.
  • Set sieve over a saucepan with 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes. (Check water level in pan occasionally, adding water if necessary.) Spread quinoa on a baking sheet to cool.
  • While quinoa is cooking, grill bell peppers on a well-oiled rack set 5 to 6 inches over glowing coals until slightly softened, about 4 minutes on each side. Cut bell peppers crosswise into thin strips.
  • Whisk together oil, lime juice, soy sauce, and cumin in a large bowl and stir in quinoa, bell peppers, cilantro, scallions, and salt and pepper to taste.

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