Chicken Chorizo on Quinoa with Peppers

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons butter
• 1/2 onion, diced
• sea salt to taste
• 6 cups chicken stock
• 3 cups quinoa
• 2 tablespoons extra-virgin olive oil
• 6 (4 ounce) chicken chorizo sausage links
• 1 onion, cut into thin strips
• 4 cloves garlic, minced
• 2 teaspoons Spanish paprika
• 1 teaspoon ground cumin
• 2 red bell peppers, cut into thin strips
• 2 yellow bell peppers, cut into thin strips
• 2 poblano chile peppers, cut into thin strips
• 1 cup chicken stock
• sea salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa in a fine strainer under cold water. Melt the butter in a large pot over medium heat, add the diced half onion and cook 4 minutes until soft.

2. Add the rinsed quinoa and stir 2 minutes to toast. Pour in the 6 cups chicken stock, season lightly with sea salt, bring to a boil, then cover and simmer on low 15 minutes.

3. Remove the pot from the heat, keep it covered for 5 minutes, then fluff the quinoa with a fork.

4. Remove the chicken chorizo from its casings if needed and crumble it into a large skillet. Add 1 tablespoon olive oil and cook over medium heat 8 to 10 minutes until it reaches 165°F (74°C) inside. Transfer to a plate.

5. In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onion strips, red, yellow and poblano pepper strips, and cook 8 to 10 minutes until softened.

6. Stir in the minced garlic, Spanish paprika and ground cumin and cook 1 minute. Add the 1 cup chicken stock and simmer 3 minutes, then season with sea salt and pepper to taste.

7. Return the cooked chorizo to the skillet, stir to combine and heat through for 2 minutes.

8. Spoon the quinoa onto plates and top with the chorizo and pepper mixture. Season the quinoa with extra sea salt to taste if needed.