Recipes

Marinate chicken: Mince and mash garlic to paste, stir into vinegar and oregano, then transfer to a large plastic zip lock bag.

Toss the chicken in with marinade and close bag, emptying as much air as possible. Marinate chilled at least 1 to 2 hours.

Cook chicken and Quinoa: Cook the sausage in olive oil in a heavy pot over medium high heat, stirring until some fat is rendered, 2 to 3 minutes. Add onions, bell pepper and garlic and cook, stirring until softened, about 5 minutes.

Add cumin, oregano, paprika, and bay leaf and cook, stirring for 1 minute.

Add chicken with marinade to sausage mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.

Stir in tomatoes, beer, broth and Quinoa and bring to a boil, making sure the Quinoa is submerged. Use more broth if necessary.

Reduce the heat to medium low, then cover mixture directly with a round of parchment paper and cover pot with a tight fitting lid.

Cook, stirring once or twice, until Quinoa is tender, 20 to 30 minutes.

Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaf, then scatter pimiento or roasted red pepper strips over top.