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Quinoa Chorizo Skillet

Last updated: Saturday September 01st 2018


1 Tbsp Olive Oil
1 White Onion, diced
1 Bay Leaf
2 Carrots, sliced into thin rounds
100g Frozen or Fresh Peas
1 Tin Chickpeas, drained
300g Prepared Andean Sol Organic Quinoa
Salt and Pepper to taste
Parsley and Greens for Serving


Heat large skillet over medium heat.  Place Olive Oil, Onion, and Bay Leaf in the pan, and sauté until onions are slightly tender.

Add Carrots and cook until fork tender.  

Add Peas, Chickpeas, and Chorizo and cook until everything is heated through.

Mix in the Quinoa, and season with Salt and Pepper to taste.

Serve with Parsley and Greens.

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