Chorizo with Quinoa and peppers

Chorizo, pork and beef, 3 link (4" long) (remove)
*Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 1 cup (remove)
*Peppers, sweet, red, fresh, 2 medium (approx 2-3/4" long, 2-1/2" (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
Olive Oil, 1 tbsp (remove)
Chicken Broth, 4 cup (8 fl oz) (remove)
Garlic, 3 cloves (remove)
Paprika, 1.25 tsp (remove)
*Cumin seed, 1 tsp (remove)

Melt butter in large pot over med. heat, add onion, saute until brown. Once carmelized, pour in chicken stock and quinoa, bring to a boil reduce to med/low and simmer until the quinoa is tender, 20-25.
Heat olive oil in large skillet on med/high, brown sausage on all sides, remove from heat. Cut into 1/2 inch slices and return to skillet to cook through. Remove to drain on paper towel lined plate.
Reduce heat to medium, stir in remaining onions and saute until golden. Add garlic, saute 1 min. Season with paprika and cumin then add sliced peppers and stock. Simmer until peppers soften and mixture reduces and thickens (10 minutes) return sausage to skillet, add salt and pepper to taste. Serve over quinoa


Number of Servings: 4

Recipe submitted by SparkPeople user SAMFISH1.