Grilled Chorizo on Quinoa With Roasted Peppers Recipe

Name: Grilled Chorizo on Quinoa With Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 cup broken vermicelli; 12 medium onion, diced; 6 cups chicken stock or 6 cups 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, julienned; 1 cup chicken stock; 6 large chorizo sausage, links

Servings: persons

3 tablespoons unsalted butter
1 cup broken vermicelli
12 medium onion, diced
6 cups chicken stock or 6 cups 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, julienned
1 cup chicken stock
6 large chorizo sausage, links

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.

1130

kcal

Calories

Fat

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 cup broken vermicelli, 12 medium onion, diced, 6 cups chicken stock or 6 cups water, and more.

Yes, Grilled Chorizo on Quinoa With Roasted Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chorizo on Quinoa With Roasted Peppers

How did you like this recipe?

Frequently Asked Questions