1. In a pot, stir the vegetable broth if necessary and bring to a boil. Halve the onions, peel them, and cut into small cubes. Peel the garlic and chop finely.
2. In another pot, heat 2 tbsp oil over medium heat. Sweat the onions and garlic in it for about 2 minutes until translucent. Add the quinoa and lightly toast for approx. 1–2 minutes. Deglaze with white wine and let it cook off completely.
3. Then cover the quinoa with a ladle of hot broth and stir. Cook the quisotto for about 20 minutes, stirring occasionally. Keep adding a little broth so that the quinoa remains lightly covered at all times.
4. Wash the spinach and let it drain. Peel the chorizo and slice it. Heat 1 tbsp oil in a pan over high heat and fry the chorizo in it for about 4 minutes. Let it drain on kitchen paper.
5. Add the spinach and parmesan to the quisotto and let it wilt. Season with salt and pepper and plate. Serve with chorizo. Enjoy your meal!
Nutrition per serving
kcal: 500
Protein: 22 g · Fett/Fat: 25 g · Carbs: 50 g
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