Chorizo and Roasted Pepper Ragout over Quinoa

Prepare a fire in a charcoal grill or preheat a broiler or grill.

FOR THE QUINOA:
In a saucepan over medium heat, melt the butter. Add the vermicelli and cook, stirring often, until the noodles turn golden brown, 4-6 minutes. Add the onion and sauté until the onion is soft and begins to turn golden, 3-5 minutes. Add the stock or water and bring to a boil. Add the quinoa and return to a boil. Reduce the heat to medium, cover and cook until the centers of the grains are soft, 20-30 minutes.

FOR THE RAGOUT:
In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté until it begins to turn golden, 3-4 minutes. Add the garlic and continue to sauté for 1-2 minutes longer. Stir in the paprika and cumin and cook for 1 minute. Add all the bell peppers, the chilies and the chicken stock and cook uncovered, stirring occasionally, until the mixture thickens, 10-15 minutes. Season to taste with salt and pepper.

While the peppers are cooking, place the sausages on the grill rack about 3 inches above medium-hot coals, or arrange them on a broiler pan and place in the broiler at about the same distance from the heat source. Grill or broil, turning often, until cooked throughout, 8-10 minutes.

TO SERVE:
Spoon the quinoa onto a warmed platter or individual plates and arrange the sausages on the quinoa. Top with the pepper mixture and serve.