Grilled Chorizo On Quinoa With Roasted Peppersmain dish, sausages 3 tablespoons unsalted butter 1 cup broken vermicelli 1/2 medium onion; diced 6 cups chicken stock; see * note (or 6 cups water) 3 cups quinoa; (organic if -- possible) 2 tablespoons olive oil 1 medium onion; peeled and -- julienne 4 garlic cloves; peeled and minced 2 teaspoons Spanish paprika 1 teaspoon ground cumin 4 bell peppers; red and yellow, -- roasted, peeled, -- seeded and julienne 2 poblano chiles; roasted, peeled, -- seeded and julienne 1 cup chicken stock; see * note 6 large chorizo links * Note: See the "White Chicken Stock" and "Brown Chicken Stock" recipes which are included in the "Two Hot Tamales" recipe collection. Preheat grill or broiler. 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 sauté 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. Heat olive oil in a large sauce pot over medium heat. Add julienne onions and sauté 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 julienne peppers, chiles and chicken stock and cook 10 to 15 minutes or until mixture thickens. Adjust with salt and pepper. 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. To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture. |
