Chorizo and roasted vegetables with quinoa and rice

Teamed with roasted vegetables and a quinoa and rice medley, this juicy chorizo dish will have you dreaming of the Mediterranean! Switch chorizos with beans and cashews for a vegetarian alternative.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Chorizo and roasted vegetables with quinoa and rice
  • 1 chorizo, sliced
  • 1 red onion, wedges
  • 1 green capsicum, seeded, thickly sliced
  • 1 red capsicum, seeded, thickly sliced
  • 2 tablespoon olive oil
  • 2 teaspoon smoky paprika
  • 3/4 cup frozen peas
  • 500 gram packet rice & quinoa microwave medley
  • 2 tablespoon lemon juice
  • 100 gram baby spinach leaves


Chorizo and roasted vegetables with quinoa and rice
  • 1
    Preheat oven to 200°C. Line an oven tray with baking paper.
  • 2
    Place chorizo, onion and capsicums on tray. Drizzle with olive oil and sprinkle with and paprika. Toss gently to coat. Bake for 20 minutes, tossing halfway through cooking. Add peas. Bake for an additional 5 minutes.
  • 3
    Prepare rice and quinoa medley following packet instructions. Pour into a large bowl.
  • 4
    Add baked chorizo and vegetables to rice mixture with spinach leaves, lemon juice and pan juices from vegetables. Toss well. Serve with crusty bread if liked.


A dollop of tzatzki would work well with this dish. To make this a vegetarian meal, remove the chorizo and replace with mixed beans and a sprinkling of chopped cashews.

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