In a medium saucepan, cook quinoa according to package directions. Set aside.
While quinoa is cooking, heat a large skillet over medium-high heat, spray with cooking spray, and add sausages in a single layer. Cook until browned on both sides, turning at lease once, about 4 to 5 minutes. Add ½ C chicken stock cover, and reduce heat to simmer until sausages are cooked through and ale has almost completely evaporated, 5 to 10 minutes. Remove sausages to a cutting board and cut into half- inch pieces.
Return skillet to stove over medium-high heat and add olive oil. Add red chili, yellow peppers, onion and zucchini. Sauté, stirring occasionally, until soft and starting to brown, about 5 minutes. Add garlic and spices, stir to combine, and cook for 2 minutes. Add tomato and remaining ½ C chicken stock, simmer until ale is reduced by half.