Ingredients

The following ingredients have 4 Servings
  • 1-1/2 cups quinoa
  • 3 cups water
  • 1 cube Beef Bouillon
  • 12 oz alfresco Mild Mexican Style Chicken Sausage
  • 2 tbsp olive oil
  • 1 cup enchilada sauce
  • 1/4 cup sour cream
  • 15 oz can black beans, drained and rinsed
  • 1 cup frozen or canned corn, drained
  • 1 lime
  • salsa
  • sour cream
  • guacamole or fresh avocado
  • extra lime juice
  • corn chips or strips
  • shredded cheddar cheese

Instruction

  • In a medium sauce pan bring 3 cups water and beef bouillon cube to a boil over high heat.
  • Place quinoa in a fine mesh strainer and rinse it with cold water until water runs clear.
  • Add quinoa, bring to boil, then cover and reduce heat to medium low. Let simmer until the quinoa has absorbed all the water, about 13 minutes. Remove from heat and set aside for 2 minutes, then uncover and fluff with fork.
  • While that is simmering, slice your alfresco Chicken Sausage into thin slices, and then cut those slices in half. Place a large skillet over medium-high heat. Add olive oil and sausage slices. Saute, stirring and flipping sausages over often until you get those mouth watering golden brown crispy sides and edges, about 4-5 minutes. Transfer and drain cooked sausage to a paper towel lined plate. Set aside.
  • While that is cooling, make your Spicy Sauce:  In a small mixing bowl whisk together 1 cup of canned (or homemade) enchilada sauce and 1/4 cup of sour cream until smooth. If you like it spicier, use less sour cream. If you like it milder, use less enchilada sauce. Set aside.
  • Drain your cans of corn and beans. Rinse beans with water. Transfer them to a small bowl. Squeeze a lime over the top and gently mix it together.