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Quinoa 'Risotto'

Quinoa dish by Angelo Sosa in the TODAY kitchen, June 23, 2015.
Quinoa dish by Angelo Sosa in the TODAY kitchen, June 23, 2015.Brandon Goodwin / TODAY

Chef notes

Try acclaimed chef Angelo Sosa's one-pot quinoa 'risotto,' a healthy twist on an Italian classic.  


  • ¼ cup olive oil
  • ½ tablespoon garlic
  • tablespoons ginger
  • ¼ cup chorizo
  • 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
  • salt


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.