Chorizo, quinoa and green peas
If you’re looking for a quick and easy recipe – look no further! This chorizo, quinoa and green peas salad is perfect for a midweek supper or lazy weekend brunch/lunch. You can also take it to your work for lunch, or to a picnic, or serve it at parties as it’s nice cold too! You make this dish using couscous, bulgur wheat or rice too; and you can add/substitute other veggies such as red pepper, courgette, green beans, broad beans and so on.
Ingredients
Method
- If you use frozen green peas, defrost them.
- Pour the chicken stock over the the quinoa in a pan and, following the instructions on the packaging, cook it until tender,
- Slice the sausage into 5mm rounds.
- Heat the oil in a frying pan, add the chorizo and fry for 3/5 minutes until it releases its oil. Add the peas and cook for a couple of minutes.
- Loosen the couscous with a fork, stir in the lemon zest and juice, then add the sausage and peas.
- Season to taste and sprinkle with basil leaves.