Print
Ingredients
2 tablespoons butter
1/2 onion, diced
sea salt and pepper to taste
4 cups chicken stock
2 cups quinoa
2 tablespoons extra-virgin olive oil
6 chorizo sausage links
1 onion, cut into thin strips
4 cloves garlic, minced
2 teaspoons paprika
1 teaspoon ground cumin
2 red bell peppers, cut into thin strips
2 yellow bell peppers, cut into thin strips
2 jalapeno peppers, cut into thin strips
1 cup chicken stock
Directions
- Melt the butter in a large pot over medium heat
- Stir in the diced onion and sea salt to taste. Cook and stir until the onion has caramelized to a deep brown, about 15 minutes
- Once caramelized, pour in 4 cups of chicken stock and the quinoa. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes
- Meanwhile, heat the olive oil in a large skillet over medium-high heat
- Brown the sausages on all sides in the hot oil
- Remove and cut into 1/2 inch thick slices
- Return the sausage to the skillet, and continue cooking until browned on all sides and no longer pink in the center
- Remove onto a paper towel lined plate, and keep warm
- Reduce the heat to medium, and stir the sliced onion into the remaining oil in the skillet. Cook until the edges of the onions begin to turn a golden color, 3 to 5 minutes
- Add the garlic, and cook 1 minute more
- Season with the paprika and cumin
- Stir in the red bell peppers, yellow bell peppers, jalapeno peppers, and 1 cup of chicken stock. Bring to a simmer, then cook until the peppers soften, and the mixture reduces and thickens, 10 to 15 minutes
- Return the sausage to the skillet, season to taste with salt and pepper, and continue cooking until the sausage is hot
- Serve over quinoa