Recipe - Grilled Chinese Vegetables

3 tablespoon Unsalted butter
1 cup Broken vermicelli
One half md Onion; minced
6 cup Chicken Stock; see * Note
(or 6 cups water)
3 cup Quinoa; organic if possible
2 tablespoon Olive oil
1 md Onion; peeled and julienned
4 Garlic cloves; peeled and
minced
2 teaspoon Spanish paprika
1 teaspoon Ground cumin
4 Bell peppers; red and
yellow, roasted, peeled,
; seeded and julienned
2 Poblano chiles; roasted,
peeled,
; seeded and julienned
1 cup Chicken Stock; see * Note
6 lg Chorizo links

* Note: See the “White Chicken Stock” and “Brown Chicken Stock” recipes
which are included in this collection.

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 goldenbrown. Add onion and saute a few more
minutes until onion is soft and begins to turn golden. Add Chicken 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 moderatelyhot 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. This recipe yields 4 to 6