Grilled Chorizo on Quinoa With Roasted Peppers

“From Susan Feniger and Mary Sue Milliken.”
1hr 15mins

Ingredients Nutrition


  1. Preheat grill or broiler.
  2. Make the quinoa by heating a medium sauce pot over moderate heat and melting butter.
  3. Add vermicelli and cook, stirring often, until pasta has turned golden-brown.
  4. Add onion and saute a few more minutes until onion is soft and begins to turn golden.
  5. Add Chicken Stock or water and bring to a boil and add quinoa.
  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. Heat olive oil in a large sauce pot over medium heat.
  8. Add julienned onions and saute 3 to 5 minutes or until edges begin to turn golden color.
  9. Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute.
  10. Add julienne peppers, chiles and chicken stock and cook 10 to 15 minutes or until mixture thickens.
  11. Adjust with salt and pepper.
  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. To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture.

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