In a 10" skillet on medium heat deposit olive oil and butter, once butter is melted add the diced yellow onion, minced garlic and BURKE® Chorizo Sausage Crumbles, allow to cook until the sausage is heated through and onion is translucent.
Remove these contents to the side and reserve, in the same hot skillet on medium high heat deposit the diced pineapple pieces and sliced mini bell peppers with seeds removed and stir frequently allowing the pineapple to caramelize lightly.
Season with the smoked paprika, next toss in the cooked quinoa and rice medley and thinly sliced scallions.
Stir these items together and mix well, remove from the heat and plate.
Deposit the rice and pineapple mixture first then top with the chorizo sausage, garnish with both avocado crema and guajillo creme, then serve.