33 Ratings
  • 5 star values: 22
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Delicious combination of chicken chorizo with quinoa. At my table the hotter the better!!! So don't be afraid to bring the hot sauce to the table to add some extra kick! Make a simple side dish to this recipe by combining your favorite jar of salsa with a cup or two of cooked, slightly cooled corn. Enjoy! :)

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Melt the butter in a large pot over medium heat. Stir in the diced onion and sea salt to taste; cook and stir until the onion has caramelized to a deep brown, about 15 minutes. Once caramelized, pour in 6 cups of chicken stock and the quinoa; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.

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  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Brown the sausages on all sides in the hot oil, then remove and cut into 1/2 inch thick slices. Return the sausage to the skillet, and continue cooking until browned on all sides and no longer pink in the center. Remove to drain on a paper towel lined plate, and keep warm.

  • Reduce the heat to medium, and stir the sliced onion into the remaining oil in the skillet. Cook until the edges of the onions begin to turn a golden color, 3 to 5 minutes. Add the garlic, and cook 1 minute more. Season with the paprika and cumin, then stir in the red bell peppers, yellow bell peppers, poblano chile peppers, and 1 cup of chicken stock. Bring to a simmer, then cook until the peppers soften, and the mixture reduces and thickens, 10 to 15 minutes. Return the sausage to the skillet, season to taste with salt and pepper, and continue cooking until the sausage is hot. Serve over a bed of quinoa.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

499 calories; 17.7 g total fat; 24 mg cholesterol; 1214 mg sodium. 65.8 g carbohydrates; 20.4 g protein; Full Nutrition


Reviews (23)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/10/2009
Amazing. The quinoa was the only good quinoa I've ever tasted. Ha! I substituted andouille sausage for the chorizo and jalapenos for the poblanos. Turned out great. Also instead of removing sausage from pan I sliced it first cooked then just added everything else in according to the instructions. I thought this was easier and added flavor to the whole dish. Read More
(18)

Most helpful critical review

Rating: 4 stars
07/02/2009
Had being hearing all sorts of good things about Quinoa so last time I was at the store I picked some up. Not knowing what to do with it I searched allrecipes.com and found this! The dish was very good. I will make again. Followed directions but you can definitely cook much less Quinoa. I had plenty extra after eating all the peppers and sausage. Also I used Pork Chorizo because there was no Chicken Chorizo at the market I shop. Read More
(12)
33 Ratings
  • 5 star values: 22
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/10/2009
Amazing. The quinoa was the only good quinoa I've ever tasted. Ha! I substituted andouille sausage for the chorizo and jalapenos for the poblanos. Turned out great. Also instead of removing sausage from pan I sliced it first cooked then just added everything else in according to the instructions. I thought this was easier and added flavor to the whole dish. Read More
(18)
Rating: 4 stars
07/02/2009
Had being hearing all sorts of good things about Quinoa so last time I was at the store I picked some up. Not knowing what to do with it I searched allrecipes.com and found this! The dish was very good. I will make again. Followed directions but you can definitely cook much less Quinoa. I had plenty extra after eating all the peppers and sausage. Also I used Pork Chorizo because there was no Chicken Chorizo at the market I shop. Read More
(12)
Rating: 5 stars
04/30/2010
Delicious! Recipe is a great base for modifications - omitted bell peppers and it was wonderful. Also made only 2 cups quinoa (to 4 cups stock) and had leftovers. This was my first attempt at making and eating quinoa and I am hooked! Read More
(8)
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Rating: 5 stars
06/01/2009
I don't make a lot of recipes twice but this is DELIC! I tweaked it by cutting the recipe in half and added spicy chicken sausage. Read More
(4)
Rating: 5 stars
02/07/2011
I'm giving this recipe five stars because it got me thinking in a different direction. Due to flavour preferences and what I had on hand my dish became more of an Italian rather than Spanish inspired dish but it was wonderful. And it got me to try quinoa (which is now a staple in my kitchen!)... Read More
(4)
Rating: 4 stars
05/13/2009
We liked this recipe a lot however when I make it again I'll only make half the amount of quinoa because we have tons left and not enough peppers/sausage to go with it. My boyfriend added hot sauce but I liked the flavor just the way it was. Read More
(3)
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Rating: 5 stars
06/02/2009
This was so GOOD!! First time trying Quinoa and I loved it. I will be using it over and over again in other recipes. I did use vegetable stock because I didn't have Chicken and less quinoa because I thought it was a lot and not sure I was going to like it. I also added mushrooms chopped fine with the onions because I had some:) A lot of good flavor going on here..... Read More
(3)
Rating: 4 stars
03/23/2010
Yummy! I didn't have sausage so I used chicken would have been better with Sausage but still turned out well. I also didn't have the hot peppers so to add flavor I used spicy V8 instead of the last cup of chicken stock. Will make again with the correct ingredients. Read More
(3)
Rating: 5 stars
06/21/2011
This was delicious and easy to make (very much a novice cook over here and I didn't have to call my sister once to say something like "So sauteeing... what is that?). But it was also totally delicious and flavorful. I like things hot so I may add some chili power next time to kick it up a notch. Also: We had a ton of quinoa left over so I would suggest only making one cup instead of three (don't forget to cut the chicken broth too). Read More
(2)