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.
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.
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.
Pour vinaigrette over salad and stir in. Chill salad, covered, 1 hour.
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.