Grilled Chorizo on Quinoa With Roasted Peppers

Submitted by lazyme

"From Susan Feniger and Mary Sue Milliken."

 

• Ready In: 1hr 15mins
• Ingredients: 14
• Serves: 4

ingredients

• 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

directions

1. Preheat grill or broiler.
2. Make the quinoa by heating a medium sauce pot over moderate heat and melting butter.
3. Add vermicelli and cook, stirring often, until pasta has turned golden-brown.
4. Add onion and saute a few more minutes until onion is soft and begins to turn golden.
5. Add Chicken Stock or water and bring to a boil and add quinoa.
6. 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.
7. Heat olive oil in a large sauce pot over medium heat.
8. Add julienned onions and saute 3 to 5 minutes or until edges begin to turn golden color.
9. Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute.
10. Add julienne peppers, chiles and chicken stock and cook 10 to 15 minutes or until mixture thickens.
11. Adjust with salt and pepper.
12. 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.
13. To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture.