Quinoa and vegetable chorizo salad

Packed with flavor and nutrients, this quinoa and vegetable chorizo salad is a delicious and healthy choice for lunch or dinner. Enjoy a delicious combination of savory chorizo and fresh vegetables in every bite.

Ingredients:

• Vegetable chorizos
• 1/2 cup sundried tomatoes, rinsed
• 3/4 cup cashew nuts, toasted
• 1/2 red onion, coarsely chopped
• 1/2 small red chili, seeded and finely chopped
• 6 unsulphured dried apricots, coarsely chopped
• 2 sprigs fresh oregano, leaves picked and chopped
• 1 cup rice flour
• 1 tablespoon xanthan gum
• 1 tablespoon flax seeds, ground
• 1/4 cup extra virgin olive oil, for frying
• Quinoa salad and dressing
• 1 cup black quinoa
• 15 cherry tomatoes, halved
• 2 small red apples, diced
• 1/2 onion, sliced
• 2 cups cooked lima beans
• 1/3 cup extra virgin olive oil
• 1/2 lemon, juice and zest
• 3 tablespoons hot English mustard
• 1 pinch sea salt
• 2 sprigs fresh oregano, to garnish

Instructions:

1. In a food processor or blender, blend together the sundried tomatoes, cashew nuts, onion, chili, and apricots until finely chopped.
2. Pulse the mixture until it reaches the desired consistency.
3. Incorporate the herbs, rice flour, xanthan gum, and flax seeds into the mixture and pulse until well combined.
4. Pour in the olive oil and 1/4 cup of water, then pulse until a dough forms. The dough should be easy to handle and shape into sausage-like forms.
5. Divide the dough into 5 equal portions. Shape each portion into a sausage, then wrap in cheesecloth and tie the ends securely with twine. Repeat for the remaining sausages.
6. In a wide frying pan, bring the vegetable stock to a boil. Add the chorizos and boil for approximately 45 minutes.
7. After boiling, carefully unwrap the cloths from the chorizos. Heat olive oil in a frying pan over medium-high heat and fry the chorizos until they are evenly browned.
8. For the quinoa salad, combine 2 1/4 cups water, quinoa, and salt in a heavy-based saucepan. Bring to a boil, then reduce the heat and simmer gently for 15 to 20 minutes.
9. Once cooked, drain any excess water from the quinoa and allow it to cool.
10. Prepare the tomatoes, apples, and onion, and thinly slice the fried chorizos.
11. In a small bowl, whisk together olive oil, lemon juice, mustard, and sea salt.
12. In a large bowl, combine the quinoa, tomatoes, apples, onions, lima beans, and chorizo slices. Pour the dressing over the salad and toss well to ensure everything is evenly coated.
13. Before serving, garnish with oregano.

Summary:

• Calories: 3840 kcal
• Fat: 195 g
• Protein: 88 g
• Carbs: 465 g
• Potassium: 6188 mg
• Magnesium: 1081 mg