Grilled Chorizo on Quinoa With Roasted Peppers

1. 1

   Preheat grill or broiler.

2. 2

   Make the quinoa by heating a medium sauce pot over moderate heat and melting butter.

3. 3

   Add vermicelli and cook, stirring often, until pasta has turned golden-brown.

4. 4

   Add onion and saute a few more minutes until onion is soft and begins to turn golden.

5. 5

   Add Chicken Stock or water and bring to a boil and add quinoa.

6. 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. 7

   Heat olive oil in a large sauce pot over medium heat.

8. 8

   Add julienned onions and saute 3 to 5 minutes or until edges begin to turn golden color.

9. 9

   Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute.

10. 10

    Add julienne peppers, chiles and chicken stock and cook 10 to 15 minutes or until mixture thickens.

11. 11

    Adjust with salt and pepper.

12. 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. 13

    To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture.

* Per serving · 4 servings · Values may vary.