Quinoa And Vegetable Chorizo Salad
A hearty and flavorful quinoa salad with vegetable chorizo, sundried tomatoes, toasted cashews, and a tangy mustard dressing. Perfect for a nutritious vegan meal.
Details
- Author: CuisineSavvy
- Cuisine: Fusion
- Course: Main
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Diet: Vegan
- Tags: Vegan, Gluten-Free, High-Protein, Healthy
Nutritional Values
This salad is rich in plant-based protein from quinoa and lima beans, healthy fats from olive oil and cashews, and packed with antioxidants from sundried tomatoes and fresh vegetables. The use of rice flour and xanthan gum keeps it gluten-free, while the addition of flax seeds boosts omega-3 content.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 450 kcal | -- |
| Total Fat | 28 g | -- |
| Saturated Fat | 4 g | -- |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | 350 mg | -- |
| Total Carbohydrate | 40 g | -- |
| Dietary Fiber | 8 g | -- |
| Total Sugars | 10 g | -- |
| Protein | 12 g | -- |
Ingredients
1 cup black quinoa, 1/2 cup sundried tomatoes, rinsed, 3/4 cups 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, 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. Cook the black quinoa according to package instructions and set aside to cool. 2. In a large bowl, combine the sundried tomatoes, toasted cashews, red onion, chili, dried apricots, and chopped oregano. 3. In a separate bowl, mix the rice flour, xanthan gum, and ground flax seeds. Add water gradually to form a dough-like consistency. 4. Heat 1/4 cup of extra virgin olive oil in a pan. Form small patties with the dough and fry until golden brown on both sides. Set aside. 5. In a large salad bowl, combine the cooked quinoa, cherry tomatoes, diced apples, sliced onion, and cooked lima beans. 6. Prepare the dressing by whisking together 1/3 cup olive oil, lemon juice and zest, hot English mustard, and sea salt. 7. Add the fried patties to the salad, drizzle with the dressing, and toss gently. 8. Garnish with fresh oregano and serve immediately.
External Recipes
- Quinoa and Vegetable Chorizo Salad (Health Score: 85)
Allergens
Tree Nuts
HealthScore: 85
This salad is nutrient-dense, with a balance of protein, healthy fats, and fiber. The use of whole, unprocessed ingredients and the inclusion of omega-3-rich flax seeds enhance its health profile.