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.