Prep 15 mins
Cook 1 hr
From Susan Feniger and Mary Sue Milliken.
- 3 tablespoons unsalted butter
- 1 cup broken vermicelli
- 1⁄2 medium onion, diced
- 6 cups chicken stock or 6 cups water
- 3 cups quinoa (organic if possible)
- 2 tablespoons olive oil
- 1 medium onion, peeled and julienned
- 4 garlic cloves, peeled and minced
- 2 teaspoons spanish paprika
- 1 teaspoon ground cumin
- 4 bell peppers, red and yellow, roasted, peeled, seeded, and julienned
- 2 poblano chiles, roasted, peeled, seeded, julienned
- 1 cup chicken stock
- 6 large chorizo sausage, links
- Preheat grill or broiler.
- Make the quinoa by heating a medium sauce pot over moderate heat and melting butter.
- Add vermicelli and cook, stirring often, until pasta has turned golden-brown.
- Add onion and saute a few more minutes until onion is soft and begins to turn golden.
- Add Chicken Stock or water and bring to a boil and add quinoa.
- Return to a boil, then reduce to a simmer and cook, covered, 20 to 30 minutes or until the grains are soft in the center.
- Heat olive oil in a large sauce pot over medium heat.
- Add julienned onions and saute 3 to 5 minutes or until edges begin to turn golden color.
- Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute.
- Add julienne peppers, chiles and chicken stock and cook 10 to 15 minutes or until mixture thickens.
- Adjust with salt and pepper.
- Meanwhile, grill the chorizo links about 8 to 10 minutes over a moderately-hot fire or broiler, turning often until cooked through to the center.
- To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture.