Roasted Peppers & Sausage on Quinoa Pilaf

I have seen so many recipes around using quinoa & I have been interested in trying it.  I decided on this recipe & I think it turned out quite nice.  The quinoa pilaf had a nice savory flavor, & provided a fluffy texture to the dish.  The peppers & sausage were out of this world flavorful!  That was my favorite part of the dish.  I will be trying quinoa again.  It is different than anything I have ever had, so I need to experiment more to see how I like it best.  Overall, a really nice healthy & filling dish.  I kept looking at my husband saying, "I am so full!"  I didn't even eat a huge portion & I was stuffed.  Must have been all the protein from the quinoa.

Roasted Peppers & Sausage on Quinoa Pilaf

Recipe altered from FoodNetwork by: Amber (Dessert Now, Dinner Later!)

• 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
• 1-4pk 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, & 1/2 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.

I have seen so many recipes around using quinoa & I have been interested in trying it.  I decided on this recipe & I think it turned out quite nice.  The quinoa pilaf had a nice savory flavor, & provided a fluffy texture to the dish.  The peppers & sausage were out of this world flavorful!  That was my favorite part of the dish.  I will be trying quinoa again.  It is different than anything I have ever had, so I need to experiment more to see how I like it best.  Overall, a really nice healthy & filling dish.  I kept looking at my husband saying, "I am so full!"  I didn't even eat a huge portion & I was stuffed.  Must have been all the protein from the quinoa.

Roasted Peppers & Sausage on Quinoa Pilaf

Recipe altered from FoodNetwork by: Amber (Dessert Now, Dinner Later!)

• 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
• 1-4pk 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, & 1/2 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.