Flavor of South America: Quinoa recipes

Warm 6 cups of chicken stock in a small pot over low heat. Keep warm.

Place quinoa in a fine-mesh strainer and rinse well under cold water. Set aside.

Heat 2 tablespoons olive oil in a large skillet over medium heat.

Add the chorizo to the skillet and cook 4 minutes or until done, stirring frequently.

Add the garlic, mushrooms, and saffron to the pan. Cook 4 minutes, or until the mushrooms have begun to soften and the mixture is very aromatic, stirring often. Add the tequila to the pan; cook 30 seconds, stirring to loosen any browned bits on the bottom of the pan.

Add the reserved quinoa and peas to the pan and stir in 4 cups of warm chicken stock. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat and simmer, uncovered, 12 minutes or until most of the liquid has been absorbed, stirring frequently.

Add the remaining 2 cups of warm chicken stock. Simmer 10 minutes or until the liquid is almost absorbed and the quinoa is tender, stirring often.

Stir in 2 cups of heavy cream. Bring to a simmer and cook 10 minutes or until the mixture has thickened, stirring often.

Stir in 1/2 cup of Parmesan cheese. Cook 1 minute or until melted and combined.

Add salt and pepper to taste.

Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa it has expanded fully, 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.

Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin and cucumber and toss to combine. Season with salt and pepper to taste, cover with plastic wrap and refrigerate until cold, then serve.