One-Pot Spanish Quinoa and Chorizo Salad with Peppers

Name: One-Pot Spanish Quinoa and Chorizo Salad with Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 8 oz (225 g) Spanish chorizo, sliced into ¼-inch (0.6 cm) rounds, sliced into ¼-inch (0.6 cm) rounds; 1½ cups (270 g) white quinoa, rinsed, rinsed under cold water; 2 tbsp (30 ml) extra-virgin olive oil; 1 whole red bell pepper, medium, cored, seeded, and cut into ¾-inch (2 cm) pieces; 1 whole yellow bell pepper, medium, cored, seeded, and cut into ¾-inch (2 cm) pieces; 1 whole yellow onion, medium, finely diced; 3 cloves garlic, fresh, minced; 1 can (411 g) canned diced tomatoes with juices (14.5 oz / 411 g can); 3 cups (720 ml) vegetable or chicken broth; 1½ tsp (3 g) smoked paprika; 1 tsp (2 g) ground cumin; kosher salt; black pepper, freshly ground; 1 whole lemon, fresh, zest and juice; ⅓ cup (10 g) fresh cilantro, roughly chopped, roughly chopped (optional); 2 whole green onions (scallions), thinly sliced (optional)

From the MyKitchenBank Kitchen

A vibrant, one-pot Spanish-inspired grain salad that combines fluffy quinoa with spiced chorizo, charred bell peppers, and tomatoes. Smoked paprika and cumin infuse warm, smoky flavor throughout. Served warm or at room temperature, it's a complete meal in a bowl—perfect for weeknight dinners, meal prep, or casual entertaining.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 4 servings (about 2 cups per bowl)

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Ingredients

4 servings

8 oz (225 g) Spanish chorizo, sliced into ¼-inch (0.6 cm) rounds, sliced into ¼-inch (0.6 cm) rounds
1½ cups (270 g) white quinoa, rinsed, rinsed under cold water
2 tbsp (30 ml) extra-virgin olive oil
1 whole red bell pepper, medium, cored, seeded, and cut into ¾-inch (2 cm) pieces
1 whole yellow bell pepper, medium, cored, seeded, and cut into ¾-inch (2 cm) pieces
1 whole yellow onion, medium, finely diced
3 cloves garlic, fresh, minced
1 can (411 g) canned diced tomatoes with juices (14.5 oz / 411 g can)
3 cups (720 ml) vegetable or chicken broth
1½ tsp (3 g) smoked paprika
1 tsp (2 g) ground cumin
kosher salt
black pepper, freshly ground
1 whole lemon, fresh, zest and juice
⅓ cup (10 g) fresh cilantro, roughly chopped, roughly chopped (optional)
2 whole green onions (scallions), thinly sliced (optional)

Equipment (5)

12-inch (30 cm) skillet or 4-quart (3.8 L) Dutch oven with lid
Fine-mesh strainer
Sharp knife and cutting board
Wooden spoon or heatproof spatula
Measuring cups and spoons

Steps

Before you start

Rinse quinoa under cold water in a fine-mesh strainer for 1 minute to remove any bitter saponins
Have all ingredients prepped and within arm's reach before you start cooking
Use a 12-inch (30 cm) skillet or a 4-quart (3.8 L) Dutch oven that can go from stovetop to table

1
Render chorizo and build flavor base
- Heat a 12-inch (30 cm) skillet over medium-high heat.
- Add the sliced chorizo (no oil needed—chorizo releases its own fat) and cook for 4–5 minutes, stirring occasionally, until the edges brown and the fat renders into the pan.
- You should see about 2 tablespoons of orange-red oil pooled in the pan.
- Remove chorizo to a plate with a slotted spoon, leaving about 1 tablespoon of the chorizo fat in the pan.
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Ready when: Chorizo edges are golden brown and fat has rendered into the pan
Tip: Don't drain all the chorizo fat—that flavorful oil is essential to cooking the vegetables and building depth.
2
Sauté aromatics and peppers
- Add the diced onion to the pan with the remaining chorizo fat and cook over medium heat for 3 minutes, stirring often, until softened and fragrant.
- Stir in the minced garlic and cook for 30 seconds until aromatic.
- Add the red and yellow bell pepper pieces and cook for 5–6 minutes, stirring occasionally, until the peppers are slightly tender but still have some color and texture.
- You want a gentle sauté here, not a hard char.
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Ready when: Peppers are just softened but still vibrant in color, and garlic is fragrant
Tip: Keep the heat at medium to avoid browning the garlic, which would taste bitter. You want the aromatics to build flavor, not burn.
3
Add spices and bloom
- Stir in the smoked paprika and ground cumin directly into the pan with the vegetables.
- Stir constantly for about 1 minute to toast and bloom the spices in the hot pan.
- The spices will become fragrant and deepen in color.
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Ready when: Spices are fragrant and have darkened slightly
Tip: Blooming spices in fat unlocks their aromatic compounds and prevents raw, dusty flavors in the final dish.
4
Add liquid and quinoa
- Pour in the 3 cups (720 ml) of vegetable or chicken broth and add the rinsed quinoa.
- Stir well to combine and break up any lumps.
- The liquid should come to a gentle simmer.
- Taste and season with 1 teaspoon of kosher salt and several grinds of black pepper (the chorizo will contribute saltiness, so taste as you go).
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Ready when: Liquid comes to a gentle simmer and quinoa is fully submerged
Tip: Don't skip tasting at this stage—the chorizo and broth bring salt, so you may not need the full amount listed.
5
Add tomatoes and bring to boil
- Pour in the canned diced tomatoes with their juices, stirring gently to incorporate.
- Increase the heat to medium-high and bring the mixture to a boil, then reduce the heat to medium-low.
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Ready when: Mixture comes to a rolling boil
Tip: A brief boil helps ensure everything cooks at the right pace and flavors meld.
6
Simmer quinoa until tender
- Cover the pan with a tight-fitting lid and reduce the heat to medium-low.
- Simmer for 15–18 minutes without stirring.
- The liquid will be mostly absorbed, and the quinoa grains will be tender and translucent with a little white tail visible.
- The mixture should look mostly dry but not scorched on the bottom.
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Ready when: Quinoa is tender and translucent, most liquid is absorbed, and grains show the characteristic white tail
Tip: Resist the urge to stir; letting the mixture sit undisturbed allows the quinoa to steam evenly and the bottom to develop a light, flavorful crust.
7
Rest and return chorizo
- Remove the pan from the heat and let it sit, covered, for 5 minutes.
- This allows the quinoa to finish absorbing any remaining moisture.
- Gently fold in the cooked chorizo, the lemon zest, and the juice of the lemon using a fork or wooden spoon.
- Be gentle to avoid breaking the quinoa grains.
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Ready when: Chorizo is evenly distributed and lemon juice is incorporated
Tip: Use a fork to gently fold rather than stirring vigorously, which can turn the quinoa mushy.
8
Season and finish
- Taste the salad and adjust seasoning with additional salt, pepper, and a squeeze more lemon juice if desired.
- Fluff gently with a fork.
- If using cilantro and green onions, sprinkle them over the top just before serving.
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Ready when: Flavors are balanced and fresh herbs are distributed on top
Tip: Add fresh herbs right before serving to preserve their bright color and fresh flavor.

Good to know

Tips

Rinsing quinoa is essential—it removes saponins, a natural coating that can taste bitter or soapy.
Don't skip rendering the chorizo first; the flavorful fat it releases is the foundation for cooking the vegetables and building depth.
For a vegetarian version, omit the chorizo and add an extra tablespoon of olive oil plus 1 cup (120 g) of crumbled queso fresco or diced avocado at the end for richness.
Serve this salad warm right after cooking, or let it cool to room temperature and serve as a cold grain salad the next day—the flavors deepen beautifully as it sits.

Make ahead

Store fully cooked salad in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after a day. Reheat gently in a skillet over medium heat, stirring occasionally and adding a splash of broth or water if it seems dry. Serve warm or at room temperature, adding fresh cilantro and green onions again just before serving.

Storage & reheating

Room temperature: up to 2 hours (after serving). Refrigerator: up to 3 days in an airtight container; the flavors improve after one day. To reheat, place in a skillet over medium heat with a splash of broth or water, stirring gently for 3–4 minutes until warmed through. Do not freeze (quinoa becomes mushy when thawed).

Substitutions

Spanish chorizo, sliced into ¼-inch (0.6 cm) rounds → spicy Italian sausage, cooked and crumbled, or diced ham. Spanish chorizo has a distinctive smoky flavor from smoked paprika; if using a different sausage, consider increasing the smoked paprika by ½ teaspoon.
white quinoa, rinsed → long-grain white or brown rice, or farro. Use the same ratio of liquid to grain. Brown rice and farro may need 5 extra minutes of simmering time.
red bell pepper, medium → roasted red pepper (jarred or homemade), cut into pieces. Roasted peppers add deeper flavor. Add them in the final step to avoid overcooking; they're already tender.
vegetable or chicken broth → water, or a combination of water and white wine (2½ cups water + ½ cup dry white wine). Broth adds richness; if using water alone, taste and increase salt slightly. Wine adds acidity and complexity.