Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Level:
Easy

Ingredients

Directions

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 salt.

a few more minutes until onion is soft and begins to turn golden. Add 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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Miso-Ginger Marinated Grilled Salmon

Recipe courtesy of Bobby Flay

Grilled Oysters with Fra Diavolo Sauce

Recipe courtesy of Bobby Flay

Grilled Halibut Sandwiches with Chorizo Mayo

Recipe courtesy of Guy Fieri

Tequila Chorizo Clams on the Grill

Recipe courtesy of Marcela Valladolid

Grilled Swordfish with Potato-Chorizo Salad

Recipe courtesy of Food Network Kitchen

Chorizo

Recipe courtesy of Aarón Sánchez

Chorizo

Recipe courtesy of David Rosengarten

Browse Reviews By Keyword