½ medium onion diced
4 cups chicken stock or broth
3 cups quinoa (organic if possible)
2 tablespoons olive oil
4 garlic cloves peeled and minced
2 teaspoons spanish paprika
1 teaspoon ground cumin
4 bell peppers, red and yellow, seeded and diced
4 lrg chorizo links (or substitute with andouille or your favorite sausage)
Step 1- Preheat grill or broiler.
Step 2- Make the quinoa by combining it with chicken stock in a medium sauce pot. Bring to boil, then reduce to simmer until no longer crunchy and all liquid has evaporated, about 15 to 20 minutes.
Step 3- Heat olive oil in a large sauce pot over medium heat. Add onions and peppers and saute 5 to 7 minutes or until begin to peppers soften, stirring often. Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute. Add salt and pepper as needed.
Step 4- 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. Add pepper and onion mixture to quinoa and top with chorizo.
Yield: 3-4 servings