Roasted Peppers & Sausage on Quinoa Pilaf

Yield 4 Servings


  • 1 1/2 Tbsp butter
  • 1/2 cup broken vermicelli
  • 1/4 medium onion, diced
  • 3 cups chicken broth
  • 1 1/2 cups quinoa, *rinsed (check your label as to whether or not your quinoa has been pre-rinsed of not)
  • 1 Tbsp olive oil
  • 3/4 medium onion, julienned
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 3 bell peppers julienned: 1 red, 1 yellow, 1 green
  • 1/2 cup chicken broth
  • 1-4 pk package Johnsonville Chicken Sausage Chipotle Monterey Jack cheese (cut into 3/4-inch pieces sliced on a bias)
  • Salt & Pepper to taste


  1. Make the quinoa by heating a medium sauce pot over moderate heat & melting butter. Add vermicelli & cook, stirring often, until pasta has turned golden brown. Add onion & season with salt. Continue cooking a few more minutes until onion is soft & begins to turn golden.
  2. Add 3 cups chicken stock & bring to a boil; add quinoa. Return to a boil, then reduce to a simmer & cook, covered 20-30 minutes or until the grains are soft in the center.
  3. Meanwhile, heat olive oil in a large sauce pot over medium heat. Add sausage slices; cook until browned. Add julienned onions & garlic & saute an additional 3 to 5 minutes or until edges of onions begin to turn golden color.
  4. Add paprika & cumin & cook 1 minute. Add julienned peppers, & ½ cup chicken broth & cook 10-15 minutes or until mixture thickens. Adjust with salt & pepper.
  5. To serve: Make a bed of pilaf & top with pepper & sausage mixture.

Recipe Notes

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