Grilled Chorizo on Quinoa with Roasted Peppers

INGREDIENTS

INSTRUCTIONS

* Note: See the .White Chicken Stock. and .Brown Chicken Stock. recipes
which are included in this 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 saute 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
julienned onions and saute 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 julienned peppers, chiles
and chicken stock and cook 10 to15 minutes or until mixture thickens.
Adjust with salt and pepper. Meanwhile, grill the chorizo links about 8
to10 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. This recipe yields 4 to 6
servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6186 broadcast 02-14-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-24-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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