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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