Ingredients
- 1 red pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 cup quinoa
- 1 package of Lava Lake Lamb chorizo sausages
- 1 bunch spinach
- 1/4 cup feta
Directions
Place the red pepper under the broiler. Rotate it occasionally until it is blackened. Remove from oven and place in a bowl covered with plastic wrap. Let steam for about ten minutes, or until cool enough to handle. Remove the charred skin and seeds. Slice into strips and place in a bowl with 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar and a pinch of salt.
Cook quinoa according to instructions on the package. In my case, I combined 2 cups of water with the 1 cup of quinoa, brought the water to a boil and reduced the heat to a simmer with the lid on. I cooked the grain for about 15 minutes.
While quinoa is cooking, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Remove chorizo from casing and brown in the pan, using a wooden spoon to break up the sausage. Reduce the heat to medium. Add spinach to pan and wilt. In a serving bowl, combine sausage, spinach, roasted red peppers and feta with another tablespoon of balsamic vinegar. Taste, and add more olive oil, balsamic vinegar or salt to taste.