Roasted Peppers & Sausage on Quinoa Pilaf
Yields 4 Servings
Ingredients
- 1 ½ Tbsp butter
- ½ cup broken vermicelli noodles
- ¼ medium onion, diced
- 3 cups chicken broth
- 1 ½ cups quinoa, *rinsed (check your label as to whether or not your quinoa has been pre-rinsed of not)
- 1 Tbsp olive oil
- ¾ medium onion, julienned
- 2 cloves garlic, minced
- 1 tsp paprika
- ½ tsp ground cumin
- 3 bell peppers, julienned: 1 red 1 yellow, 1 green
- ½ cup chicken broth
- 12 oz chicken sausage, (4 links cut into ¾-inch pieces sliced on a bias)
- Salt & Pepper to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- To serve: Make a bed of pilaf & top with pepper & sausage mixture.