Cajun Quinoa and Soyrizo Saute
with corn / zucchini / quinoa

Name: Cajun Quinoa and Soyrizo Saute
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup Yogurt, plain or Greek; 1/2 tsp Honey; 1/2 tsp Paprika, smoked; 1/2 tsp Lemon zest; 1 cup Quinoa, uncooked; 2 cups Stock, any type; 1/2 chopped Bell peppers, any color; 1/2 Onions, red, chopped; 12 oz Zucchini, chopped; 1 stalk Green onions, chopped, green and white parts combined; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 1 cup Corn kernels, fresh or frozen; 1 Tbsp Oil, cooking; 16 oz Soyrizo; 1 tsp Vinegar, sherry; 2 tsp Lemon juice

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Cajun seasoning and soyrizo give this saute big, bold flavor. Serve the soyrizo with a vegetable-loaded quinoa. Creamy lemon yogurt balances out the spice in this quick dish.

Ingredients

Metric

Servings:

Lemon Yogurt Sauce:

Yogurt, plain or Greek - 1/3 cup
Honey - 1/2 tsp
Paprika, smoked - 1/2 tsp
Lemon zest - 1/2 tsp

Cajun Quinoa and Soyrizo Saute:

Quinoa, uncooked - 1 cup
Stock, any type - 2 cups
Bell peppers, any color - 1/2 chopped
Onions, red - 1/2 , chopped
Zucchini - 12 oz , chopped
Green onions - 1 stalk , chopped, green and white parts combined
Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
Corn kernels, fresh or frozen - 1 cup
Oil, cooking - 1 Tbsp
Soyrizo - 16 oz
Vinegar, sherry - 1 tsp
Lemon juice - 2 tsp

Prep

Quinoa - (Skip if quinoa was made ahead for Tuesday.) Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
Make yogurt sauce - Whisk together yogurt, honey, paprika and lemon zest. (Can be done up to 5 days ahead)
Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
Zucchini / Green onions - Prep as directed. Store zucchini in one container. Combine green and white parts of green onions in another container. (Can be done up to 1 day ahead)
Beans and corn - Combine beans and corn in a colander and run under warm water to rinse beans and defrost corn.

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Make

Heat a large wok or nonstick pan with oil over medium-high heat. Add soyrizo and saute until broken into small pieces and starting to brown, 5 to 6 minutes.
Add zucchini, bell peppers and onions and continue to saute until vegetables are tender, ~4 minutes more. Add vinegar and saute for 1 minute.
Stir in black beans and corn. Add quinoa and continue cooking until quinoa is warm.
Remove from heat and season with some salt and pepper.
Top quinoa with lemon juice and green onions. Enjoy with sauce over top.

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