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[edit] Ingredients
3 |
tablespoons Unsalted butter |
1 |
cup Broken vermicelli |
½ |
medium Onion diced |
6 |
cups Chicken Stock see * Note |
|
cup (or 6 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 |
|
1 |
cup Chicken Stock see * Note |
6 |
lrg Chorizo links |
[edit] Preparation
Step 1 |
|
Step 2 |
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. |
Step 3 |
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 julienned peppers, chiles and chicken stock and cook 10 to15 minutes or until mixture thickens. Adjust with salt and pepper. |
Step 4 |
Meanwhile, grill the chorizo links about 8 to10 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. |
Step 5 |
