Grilled Argentine Chorizo over Corn-Quinoa Pasta
Prep time
Cook time
Total time
Recipe type: Lunch, Dinner
Cuisine: Fusion, Pasta, Gluten Free
Serves: 2-3
  • 1 pack of Argentinian chorizo (my pack had 5 sausages and weight 550 gm or 1.2 lbs)
  • 1 package of corn-quinoa pasta (I used this brand and this much: 227gm or 8 oz)
  • 1small lime, juiced
  • 6 garlic cloves, minced
  • 1 large handful of fresh cilantro (I use the leaves and stems too)
  • olive oil
  • fine sea salt, to taste
  1. Please have all of the ingredients ready to use as this recipe moves fast. Heat a pot of water, with a splash of oil and a pinch of salt and allow it to come to a boil while covered. While you're waiting for the water to boil: heat a non-stick frying pan and add the sausage. Fry the sausage until cooked through, discard excess oil and set frying pan aside. Once the water has boiled add the pasta and cook according to package ingredients. Drain and set aside.
  2. Push the cooked sausages to one side of the frying pan and turn heat back on. Add a splash of olive oil then add the garlic and sauté until they are soft and cooked through. Next add the lime juice, salt and mix the garlic and sausage well for 2 minutes. Remove the sausage from the pan, then gently add the cooked pasta. Gently mix in the cilantro and stir until the garlic and cilantro are well incorporated into the pasta. (My pasta fell apart, but it was still large pieces that tasted great.) Lastly plate the pasta and place as many sausages on top as desired. Serve with salad and wine.
• A thing I like to do when it comes to sausage is make small incisions throughout it before placing on a flat grill or frying pan. this allows the fat to flow out as the sausage cooks. Once cooked through I discard all of the excess fat.

• If you do not like cilantro feel free to replace it with fresh parsley.

• Instead of lime, fresh lemon juice may be used.
Recipe by Spicie Foodie ™ at