Soy Chorizo Quinoa

By Shawn

Ingredients

• For the dressing:
• 3/4 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1 (12-ounce) package soy chorizo, casings removed
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 2 roma tomatoes, diced
• 3 green onions, sliced
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon chile powder
• Freshly ground black pepper, to taste

Details

Servings 4
Adapted from damndelicious.net

Preparation

Step 1

1. Combine the rinsed quinoa and 1 1/2 cups water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, about 15-20 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.

2. In a small bowl, whisk together the olive oil, lime juice, cumin, chile powder and pepper, to taste; set aside.

3. Heat olive oil in a large skillet over medium high heat. Add the chorizo and cook until dry and crisp, about 5 minutes, making sure to crumble the chorizo as it cooks.

4. Add the chorizo, black beans, corn, tomatoes and green onions to the cooked quinoa and gently toss to combine.
5. Stir in the avocado, cilantro and prepared dressing.

Serve cold.