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1
Prepare black beans by soaking overnight, then cooking until tender (about 1 hour).
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2
Place 1 1/4 Cup water in sauce pan and heat, add tomato paste and stir until incorporated. Add quinoa, 1/2 the garlic, salt and pepper and bring to a boil. Reduce heat to a simmer and cover. The quinoa will take longer to cook than normal because of the tomato paste, so stir periodically.
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3
Slice shallots and yellow pepper lengthwise. In a pan heat EVOO and saute shallots until translucent.
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4
While shallots are cooking, dissolve bouillon cube in remainder of water. Remove 1/2 shallots from pan and add black beans, cumin rest of garlic and 1/2 Cup water, adding water periodically as it absorbs (if you are using canned beans you could just not strain them and cook them in the canning liquid).
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5
In a separate pan, heat on low and add a drop of EVOO. Place chorizo in pan and cook until outside is browned a bit and they look almost cooked through. Remove from pan and let cool while you add remaining shallots back to pan as well as yellow peppers.
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6
Once quinoa is done cooking, remove it and black beans from heat and mix together.
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7
Add chorizo rounds to pan with shallots and peppers and quickly sear the outside to ensure the sausage is cooked through (this also gets some of the spicy sausage oil onto the peppers, which is very yummy!).
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8
Serve chorizo/pepper mixture overtop the black beans and quinoa - yum!
