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1
Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).
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2
Cook the quinoa in a 3- to 4-quart saucepan of boiling well-salted water until tender, about 15 minutes.
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3
Drain well in a sieve.
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4
Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over moderate heat.
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5
Add the onions and cook, stirring occasionally, until golden and softened, 8 to 10 minutes.
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6
Add the chorizo and cook until it starts to release its oil, about 2 minutes.
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7
Stir in the mushrooms and cook, stirring occasionally, until golden, about 3 minutes.
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8
Add the drained quinoa and stir to combine.
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9
Season to taste with salt and pepper.
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10
Remove from the heat, and stir in the ricotta salata and chopped parsley.
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11
Set aside.
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12
Cut the bell peppers in half lengthwise and discard the ribs and seeds.
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13
Cook the peppers in a medium pot of simmering salted water until crisp-tender when pierced with a knife, about 5 minutes.
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14
Drain in a colander and let cool slightly.
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15
Preheat the oven to 400.
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16
Lightly oil a medium baking dish.
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17
Fill the pepper halves with the quinoa mixture and arrange in the dish.
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18
Drizzle the peppers with the remaining 1 tablespoon olive oil.
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19
Bake until quinoa mixture is golden-brown on top and piping hot, about 20 minutes.
