Quinoa Chorizo

• 1 cup quinoa, rinsed and drained
• 1 3/4 cups vegetable broth
• 2 tablespoons vegetable oil
• 1/2 large onion, chopped
• 3 cloves garlic, thinly sliced
• 1 tomato, seeded and chopped
• 3 tablespoons annatto paste (achiote)
• 2 tablespoons cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 dried chipotle chile pepper
• kosher salt, to taste

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cover quinoa with vegetable broth in an oven-proof saucepan. Bring to a boil. Cover the saucepan with aluminum foil.
3. Bake in preheated oven until quinoa is dry and fluffy, about 15 minutes. Keep covered.
4. Heat a skillet over medium heat. Pour in vegetable oil. Cook and stir onion and garlic until soft, about 5 minutes. Stir in tomatoes, annatto paste, vinegar, paprika, oregano, cumin, and chipotle pepper. Cook until mixture is thick and stew-like, 10 to 15 minutes.
5. Toss the mixture with the baked quinoa. Let cool, about 10 minutes. Season with salt.

quinoa, vegetable broth, vegetable oil, onion, garlic, tomato, cider vinegar, paprika, oregano, ground cumin, chile pepper, kosher salt

Taken from www.allrecipes.com/recipe/258553/quinoa-chorizo/ (may not work)