Recipe: Grilled Chorizo On Quinoa With Roasted Peppers [edit]

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Yield: 4 servings

[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

Poblano chiles roasted, peeled, seeded and julienned

1

cup Chicken Stock see * Note

6

lrg Chorizo links

[edit] Preparation

Step 1

Preheat grill or broiler.

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

This recipe yields 4 to 6 servings.

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