Are you ready to elevate your dinner game with a dish that’s as vibrant as it is delicious? Say hello to Chickpea Chorizo Quinoa Shells—a mouthwatering Mexican-inspired recipe that combines hearty flavors and nutritious ingredients in a way that will have your taste buds dancing! Perfectly stuffed jumbo pasta shells filled with a savory mix of quinoa, chickpeas, and spicy chorizo, all baked to perfection under a gooey layer of melted cheese. Whether you’re hosting a dinner party or simply craving a comforting meal, this recipe is sure to impress. Keep reading to discover how to whip up this culinary delight in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup quinoa, cooked
- 1 can chickpeas, drained and rinsed
- 1 cup chorizo, cooked
- 12 jumbo pasta shells
- 1 cup tomato sauce
- 1/2 cup cheese, shredded
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a large baking dish.
- Cook quinoa according to package instructions, typically by combining 1 cup quinoa with 2 cups water, bringing to a boil, then reducing heat and simmering for 15 minutes until water is absorbed.
- In a large skillet, cook chorizo over medium heat until fully browned and crispy, breaking it into small pieces. Drain excess fat if needed.
- Drain and rinse chickpeas, then roughly chop them and mix with cooked quinoa and chorizo in a large mixing bowl.
- Season the quinoa-chorizo-chickpea mixture with salt and pepper, stirring to combine thoroughly.
- Boil jumbo pasta shells in salted water for 8-9 minutes until al dente, then drain and let cool slightly.
- Carefully stuff each pasta shell with the quinoa-chorizo-chickpea mixture, filling them generously.
- Spread tomato sauce evenly across the bottom of the prepared baking dish.
- Arrange stuffed shells in the baking dish on top of the tomato sauce.
- Sprinkle shredded cheese over the stuffed shells.
- Bake in preheated oven for 15-20 minutes until cheese is melted and shells are heated through.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with fresh chopped parsley and serve hot.
Tips
- Cook the Quinoa Perfectly: To ensure fluffy quinoa, rinse it well before cooking to remove any bitterness. Use a 2:1 water-to-quinoa ratio and let it simmer until all the water is absorbed.
- Customize Your Filling: Feel free to add other vegetables like spinach or bell peppers to the quinoa-chorizo mixture for extra flavor and nutrition.
- Perfectly Al Dente Pasta: When boiling the jumbo shells, make sure to cook them just until al dente. This will prevent them from becoming mushy during baking.
- Layering is Key: Spread the tomato sauce evenly in the baking dish before adding the stuffed shells. This not only prevents sticking but also adds moisture and flavor to the dish.
- Cheese Lovers Unite: Experiment with different types of cheese! A blend of mozzarella and cheddar can add a delightful twist, or try pepper jack for a spicy kick.
- Let it Rest: After baking, let the dish rest for about 5 minutes before serving. This allows the flavors to meld and makes it easier to serve.
- Garnish for Flair: Don’t skip the fresh parsley! It adds a pop of color and freshness that brightens up the dish beautifully.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 45mg
