-
1
Melt the butter in a large pot over medium heat.
-
2
Stir in the diced onion and sea salt to taste; cook and stir until the onion has caramelized to a deep brown, about 15 minutes.
-
3
Once caramelized, pour in 6 cups of chicken stock and the quinoa; bring to a boil over high heat.
-
4
Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
-
5
Meanwhile, heat the olive oil in a large skillet over medium-high heat.
-
6
Brown the sausages on all sides in the hot oil, then remove and cut into 1/2 inch thick slices.
-
7
Return the sausage to the skillet, and continue cooking until browned on all sides and no longer pink in the center.
-
8
Remove to drain on a paper towel lined plate, and keep warm.
-
9
Reduce the heat to medium, and stir the sliced onion into the remaining oil in the skillet.
-
10
Cook until the edges of the onions begin to turn a golden color, 3 to 5 minutes.
-
11
Add the garlic, and cook 1 minute more.
-
12
Season with the paprika and cumin, then stir in the red bell peppers, yellow bell peppers, poblano chile peppers, and 1 cup of chicken stock.
-
13
Bring to a simmer, then cook until the peppers soften, and the mixture reduces and thickens, 10 to 15 minutes.
-
14
Return the sausage to the skillet, season to taste with salt and pepper, and continue cooking until the sausage is hot.
-
15
Serve over a bed of quinoa.
