Chorizo Vege Quinoa Salad

    1 hour 50 mins

    A flavourful salad that is delicious enough to have as your main meal. The cumin and lime juice adds a nice spike to the vinaigrette.

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    Serves: 4 

    • 1 cup (180 g) quinoa
    • 2 cups (500 ml) tomato juice
    • 1⁄2 teaspoon salt
    • 1 medium firm avocado
    • 2 tablespoons lemon juice
    • 1 medium red capsicum, halved and finely diced
    • 1 medium red onion, finely diced
    • 1 1⁄3 cups (250g) drained and rinsed canned kidney beans
    • 150g chorizo, in one piece
    • Vinaigrette
    • 3 tablespoons olive oil
    • 2 tablespoons red wine vinegar
    • 1 to 2 tablespoons lime juice
    • 1⁄2 teaspoon ground cumin
    • 1 clove garlic, crushed
    • salt and freshly ground black pepper

    Prep:1hr30min  ›  Cook:20min  ›  Ready in:1hr50min 

    1. Place quinoa, tomato juice and salt in a saucepan. Bring to a boil, uncovered. Cover pan and cook 10 to 15 minutes over low heat. Turn off heat, let stand, covered, 5 minutes. Remove from heat, uncover pan and let cool, occasionally loosening grains with a fork.
    2. Dice avocado, place in a bowl and sprinkle with lemon juice to prevent discolouration. Place on a large serving plate with capsicum, onion and kidney beans.
    3. To make vinaigrette, whisk oil, vinegar, 1 tablespoon lime juice, ground cumin and garlic in a bowl. Add salt, pepper and remaining 1 tablespoon lime juice to taste.
    4. Pour vinaigrette over salad and stir in. Chill salad, covered, 1 hour.
    5. Peel chorizo and slice thinly. Heat a nonstick pan over medium heat and fry sausage on both sides until light golden. Drain and add to salad. Serve at once.

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