Try acclaimed chef Angelo Sosa's one-pot quinoa 'risotto,' a healthy twist on an Italian classic.
- ¼ cup olive oil
- ½ tablespoon garlic
- 1½ tablespoons ginger
- ¼ cup chorizo
- 1½ cups red (or any color) quinoa
- 2-2½ cups low-sodium chicken broth
- 6 shrimp
- ½ cup corn kernels
- ½ cup tomato
- 3 tablespoons soft goat cheese
- 5 sprigs basil
- 10 sprigs cilantro
In a medium pot, heat olive oil. Add garlic and ginger and cook until aromatic, about 2 minutes. Add chorizo and quinoa and cook another 2 minutes, stirring frequently. Add chicken broth and bring to a simmer. Cover pot, lower heat and cook on low for 8 minutes.Uncover pot and check on quinoa. If dry, add a bit more broth or water.
Stir in shrimp, corn and tomato, and cook another 3-4 minutes, until shrimp is cooked through.
Scoop into serving bowls and garnish with goat cheese and a few sprigs of herbs.