Grilled Chorizo on Quinoa With Roasted Peppers

Metric

3 tablespoons unsalted butter1 cup broken vermicelli1/2 medium onion, diced 6 cups chicken stock or 6 cups water3 cups quinoa (organic if possible)2 tablespoons olive oil1 medium onion, peeled and julienned 4 garlic cloves, peeled and minced2 teaspoons spanish paprika1 teaspoon ground cumin 4 bell peppers, red and yellow, roasted, peeled, seeded, and julienned2 poblano chiles, roasted, peeled, seeded, julienned1 cup chicken stock6 large chorizo sausage, linksDirections: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..ob_empty

View the Original article