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This is a delicious main dish using quinoa and spicy chorizo sausage. I love chorizo, but it isnâ€™t exactly low fat, so I wanted to use just a little for the taste, and have most of the dish be more healthy ingredients.
I found the chayote squash at the farm market, and it looked so different I decided I had to try it. It is native to Central America and Mexico, and can be basically used like summer squash in recipes. It is also one of the ugliest vegetables I have ever seen! Either zucchini or yellow squash would work fine if you can’t find chayote.
- 2 cups water
- 1 cup quinoa
- 1 Tablespoon olive oil
- 1 onion, chopped
- 1 red pepper, chopped
- 2 garlic cloves, minced
- 1 chayote squash, diced
- 2 chorizo sausage
- 1 cup frozen corn
- 1 teaspoon chipolte sauce
- 1 teaspoon salt
- cilantro sprigs
- Bring the water to a boil in a medium sauce pan and add the quinoa. Cook 15-20 minutes until done.
- Meanwhile, heat the olive oil in a skillet. Sautee the onion for 5 minutes. Add the red pepper and chayote squash and cook 5 more minutes. Add minced garlic and cook 1 minute.
- Slice the chorizo sausage and add it to the skillet, along with the corn, chipolte sauce and salt and continue to cook for 10 minutes.
- Stir in the cooked quinoa, and top with sprigs of cilantro.
Nutrition facts are estimates.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 392 Saturated Fat: 5g Cholesterol: 26mg Sodium: 965mg Carbohydrates: 43g Fiber: 5g Sugar: 2g Protein: 15g
What summer dishes are you making this year?