Quinoa, avocado and chorizo salad

Quinoa, avocado and chorizo salad


4 people made this

Lime juice and cumin spice up the vinaigrette for this colourful salad.

Lynn Lewis

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

Preparation:1hour30min  ›  Cook:20min  ›  Ready in:1hour50min 

  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.


Quinoa is often classified as a grain but is, in fact, of the same plant family as spinach. While the tops of the plant are edible, it is the seeds that are generally served. Quick cooking brings out the delicate flavour and makes the seeds fluffy. Use as a substitute for rice. Quinoa is high in iron and protein.

quinoa with sweet and spicy dressing

1. Prepare 1 cup (180 g/7 oz) quinoa as in main recipe, using water in place of tomato juice. Place in a serving bowl.
2. Thinly slice 3 red onions and 300 g (10 oz) baby carrots. In a nonstick pan, heat 2 tablespoons peanut (groundnut) oil over medium heat. Add carrots and cook 3 minutes. Add onions; cook 5 minutes. Add 100 g (4 oz) baby spinach leaves. Cook just until wilted. Transfer to serving bowl.
3. To make dressing, whisk 4 tablespoons dry white wine, 2 tablespoons honey, 1⁄2 teaspoon sambal oelek or Chinese chili paste and 1 teaspoon mustard. Stir into salad.

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