The Overland Park Farmer’s Market is the best in the area! And each Saturday it’s home to The Wiener Wagon – “Kansas City’s finest sausage on wheels”. You can do your shopping as tantalizing scents of freshly grilled meat float above the crowd.
The Wiener Wagon specializes in sausages. But not just any sausage. Oh no my friend, Derr’s Artisan Sausages are a step above the rest. They are the only sausage I eat. I have no idea what goes into making them so mouth-watering delicious. Honestly, I don’t want to know. I just know that they are best and that is enough. If it is wrong to love The Wiener Wagon and all of it’s glory, I don’t want to be right!
The first time I had a Wiener Wagon creation it was a complete impulse. I was at the market buying my produce, but I just could not get that red wagon out of my mind – or nose! So, I got in line for my sausage sandwich.
My world was turned upside down with my first bite – I had found my sausage! I have tried a few of their flavors, but none top their Chorizo Rojo. I love it so much that it inspired an entire meal.
You guessed it… Southwest Chorizo Rojo and Veggie Bowls are made with Wiener Wagon sausage! If you told me a month ago that I would be planning dinner around eating sausage I would have told you that you were crazy. But here we are and I couldn’t be happier. The Chorizo Rojo definitely got the best of me this time…and every time! Who are we kidding?!
One of the best things about the Southwest Chorizo Rojo and Veggie Bowl is that it is made completely out on the grill! No stove, oven, or anything indoors.
To make the veggies, toss sliced peppers and onions in fajita seasoning with a handful cilantro leaves. I prefer to make my own seasoning instead of buying one from the store. I use cumin, paprika, chili powder, salt, pepper and, the real star of the show, a dash of cinnamon at the end. The cinnamon helps balance out the heat from the chili powder without overpowering any of the flavors.
For the corn, remove the silk from the ears while leaving the husks intact. Pull the husks back up around the corn making a cocoon of sorts for them to cook in. I prefer my corn bare to let the true flavors shine through. But you could also rub them with oil or butter and sprinkle with salt.
We have a fancy grill (that I am still only allowed to use with supervision :-\) with a side burner. Normally it is only used to store empty plates as things go on and off the grates. But not today! It was put to real use to cook the quinoa. Chicken broth and salsa give the quinoa added layers of flavor – mingling perfectly with the chorizo rojo and fajitas veggies.
Mix everything together. Top with a dab of plain greek yogurt (or sour cream), fresh cilantro and green onion. The leftovers didn’t even make it past 24-hours – oh daaaayuuum! You know it is a winner when you make enough food for a small army and an army of only 2 people eats it all!
This goes great with a bowl of watermelon, peach, and mint salad – coming your way soon. Stay tuned! (Update: Click here for the recipe!)
If you make the Southwest Chorizo Rojo and Veggie Bowl, leave a comment below and let me know how it was!
Yields 4 servings
Southwest Chorizo Rojo and Veggie Bowls can be whipped up in no time and prepared entirely outside on the grill!
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 pound Chorizo Rojo
- 2 ears of corn
- 2-3 bell peppers, seeded and sliced into strips
- 3-4 mushrooms, sliced
- 1 red onion, sliced
- 2-3 cloves of garlic, minced
- 1/2 cup chopped cilantro leaves
- chili powder
- olive oil
- 1 cup rinsed quinoa
- 1 3/4 cup chicken broth
- 1/4 cup salsa
- Green onion, cilantro leaves, and Greek yogurt for topping
- Preheat the grill to a medium heat.
- Meanwhile, prepare the peppers, mushrooms, and onion. Combine in a large bowl and drizzle with olive oil. Add cumin, paprika, chili powder, cinnamon, salt, and pepper. Toss to evenly coat and add more seasoning to taste.
- Put the quinoa in a small sauce pan and add in the chicken broth and salsa. Bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook, stirring occasionally, until all of the water is absorbed, about 15-20 minutes.
- Place the cleaned corn on the grill and cook about 15-20 minutes. Turn every 5 minutes until kernels are tender. Remove from grill. Allow to cool to touch before cutting kernels from the cobb
- Cook the sausage until it reaches an internal temperature of 160 F, about 10-20 minutes. Turn occasionally to ensure all sides are cooked. Let sausage rest before slicing into rounds
- Place the fajita veggie mix in a grill basket and cook until tender, about 10 minutes. Every few minutes give the basket a good shake.
- Place the quinoa, fajita veggies, corn, and sausage in a bowl. Top with a small scoop of yogurt, green onion, and cilantro