Whole Grains for Busy People: Fast, Flavor-Packed Meals and More for Everyone by Lorna Sass, includes recipes like Hominy and Kidney Bean Chili; Torticotti; and Quinoa Paella with Chicken and Chorizo.
I'm sure that a traditional Spanish cook would find it odd to make a paella based on quinoa, but the concept works well. More important, it tastes good.
Season the chicken with salt and pepper. In a heavy 3-quart Dutch oven, heat the oil over high heat. Brown the chicken pieces, using tongs to turn, about 2 minutes on each side. Transfer the chicken to a plate.
Turn off the heat and let the pan cool for a minute.
Stir the paprika, garlic, and red pepper flakes into the hot oil in the pot.
Stir the broth into the pot, taking care to scrape up any browned bits sticking to the bottom. Blend in the tomato paste, and bring to a boil over high heat. Stir in the quinoa and chorizo. Cover and reduce the heat to medium. Cook for 12 minutes.
Add salt to taste. Stir in the chicken. Cover and cook over low heat until the quinoa is done-it should have no opaque white dot in the center-and the chicken is cooked through, 2 to 3 minutes. If the mixture seems dry and the chicken or quinoa is not thoroughly cooked, stir in a little more broth or some'water, cover, and cook a few minutes longer.
Stir in the peas and roasted red pepper. Cover and let sit for 1 minute. Stir in the parsley just before serving.
This page created May 2009
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