Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   unsalted butter
   1      cup           broken vermicelli
     1/2  medium        onion -- diced
   6      cups          chicken stock -- see * note
                        (or 6 cups water)
   3      cups          quinoa -- (organic if
                        -- possible)
   2      tablespoons   olive oil
   1      medium        onion -- peeled and
                        -- julienne
   4                    garlic cloves -- peeled and minced
   2      teaspoons     Spanish paprika
   1      teaspoon      ground cumin
   4                    bell peppers -- red and yellow,
                        -- roasted, peeled,
                        -- seeded and julienne
   2                    poblano chiles -- roasted, peeled,
                        -- seeded and julienne
   1      cup           chicken stock -- see * note
   6      large         chorizo links

Preparation:

* Note: See the "White Chicken Stock" and "Brown Chicken Stock" recipes which are included in the "Two Hot Tamales" recipe 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 golden-brown. Add onion and sauté 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 julienne onions and sauté 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 julienne peppers, chiles and chicken stock and cook 10 to 15 minutes or until mixture thickens. Adjust with salt and pepper. Meanwhile, grill the chorizo links about 8 to 10 minutes over a moderately-hot 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.