Shop around for the finest chorizo available, and take care not to overcook it. Quinoa, an ancient grain native to the South American Andes and prized for both its flavor and nutrients has been rediscovered in recent years. Here, the tiny, round grains make a splendid bed for juicy sausages and a vegetable topping.
- For the Quinoa:
- 3 tablespoons unsalted butter
- 1 cup broken vermicelli
- 1/2 yellow onion, diced
- 6 cups chicken stock or water
- 3 cups quinoa (organic, if possible)
- For the Ragout:
- 2 tablespoons olive oil
- 1 yellow onion, cut into julienne strips
- 4 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 2 red bell peppers, roasted, peeled and seeded, then cut into julienne strips
- 2 green bell peppers, roasted, peeled and seeded, then cut into julienne strips
- 2 fresh poblano chili peppers, roasted, peeled and seeded, then cut into julienne strips
- 1 cup chicken stock
- Salt and freshly ground black pepper
- 6 large chorizo sausages
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.
Spoon the quinoa onto a warmed platter or individual plates and arrange the sausages on the quinoa. Top with the pepper mixture and serve.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
813 calories; 46g total fat; 86mg cholesterol; 1038mg sodium; 69g carbohydrates; 8g fiber; 33g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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