- 1 cup quinoa
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 small red onion, chopped
- 4 ounces Spanish chorizo, chopped (about 3/4 cup)
- 2 ounces cremini mushrooms, sliced (about 1 cup)
- Freshly ground black pepper
- 4 ounces ricotta salata, crumbled (about 1 cup)
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 4 bell peppers
How to make this recipe
Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).
Cook the quinoa in a 3- to 4-quart saucepan of boiling well-salted water until tender, about 15 minutes. Drain well in a sieve.
Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over moderate heat. Add the onions and cook, stirring occasionally, until golden and softened, 8 to 10 minutes. Add the chorizo and cook until it starts to release its oil, about 2 minutes. Stir in the mushrooms and cook, stirring occasionally, until golden, about 3 minutes.
Add the drained quinoa and stir to combine. Season to taste with salt and pepper. Remove from the heat, and stir in the <em>ricotta salata</em> and chopped parsley. Set aside.
Cut the bell peppers in half lengthwise and discard the ribs and seeds. Cook the peppers in a medium pot of simmering salted water until crisp-tender when pierced with a knife, about 5 minutes. Drain in a colander and let cool slightly.
Preheat the oven to 400°. Lightly oil a medium baking dish. Fill the pepper halves with the quinoa mixture and arrange in the dish. Drizzle the peppers with the remaining 1 tablespoon olive oil. Bake until quinoa mixture is golden-brown on top and piping hot, about 20 minutes.