How to make soy-free vegan chorizo, aka Quinrizo

One of my coolest inventions! Soy-free vegan "chorizo", also known as quinrizo.

4.17 from 31 votes

Prep Time 30

Cook Time 1

Total Time 2 15

Course Dinner, Lunch

Cuisine Latin America, Mexican

Servings servings of 1/2 cup

Rinse the quinoa and drain well. Add the quinoa and water or broth to a medium saucepan with a lid, cover, and bring to a boil. Turn down the heat to low and cook for 15 minutes. Let sit with the lid on at least 10 minutes, then fluff with a fork. Quinoa should be on the dry side.
Wash, core, and quarter the tomato, removing the seeds and goo inside. Add to the bowl of a food processor.
Cut the onion in half through the stem, then peel off the skin. Cut the onion into chunks and add to the food processor.
Peel the garlic cloves and add them to the food processor with the chipotle pepper, vinegar, and spices. Process until a fairly smooth mixture.
Add the cooked, fluffed quinoa to a large mixing bowl, then pour over the annatto oil and stir until completely coated. Add the mixture from the food processor and mix completely. Cover and refrigerate at least 30 minutes or overnight.
Heat 1 T. (15 ml) olive oil in a large nonstick saucepan or cast iron frying pan on medium heat, then add the mixture and cook for 15 minutes, stirring every few minutes to keep it from sticking. Once cooked, you can use the mixture as chorizo in any recipe calling for it.

Put the seeds in a heavy plastic zip bag, close the bag, and crush with a rolling pin. Add to the oil in a small saucepan. Warm the oil over low heat for 10 minutes. Turn off the heat and let sit for 30 minutes.
Strain the oil into a clean glass jar using a fine mesh strainer or cheesecloth. Store in the refrigerator.

Per serving: