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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g couscous or quinoa, bulgur, rice
  • 200-300 ml chicken soup
  • 1 Tbsp olive oil
  • 100 g cooking chorizo sausage
  • 50 g green peas
  • ½ lemon zest & juice
  • 2 Tbsp fresh basil leaves

Method
 

  1. If you use frozen green peas, defrost them.
  2. Pour the chicken stock over the the quinoa in a pan and, following the instructions on the packaging, cook it until tender,
  3. Slice the sausage into 5mm rounds.
  4. 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.
  5. Loosen the couscous with a fork, stir in the lemon zest and juice, then add the sausage and peas.
  6. Season to taste and sprinkle with basil leaves.