Quinoa and vegetable chorizo salad

Quinoa and vegetable chorizo salad

By
From
The Green Kitchen
Serves
4
Photographer
Johanna Frenkel

A word of warning: this recipe uses words that might freak out some vegetarians. But fear not – our chorizos are purely plant-based! This is without doubt the most unexpected dish in this cookbook. Not only have we made sausages(!) but we also threw them in a quinoa salad. It’s definitely not our usual combination, but it is really good. The mustard dressing in the salad matches the chorizos perfectly. You can of course also make the quinoa salad without the chorizos (or buy ready-made). And equally, there are many ways you can eat and serve the vegetable chorizos – as a classic hot dog, in bangers and mash, or in a stew.

Vegetable chorizos

Ingredients

Quantity Ingredient
100g sundried tomatoes, rinsed
125g cashew nuts, toasted
1/2 red onion, coarsely chopped
1/2 red chilli, seeded and finely chopped
6 unsulphured dried apricots, coarsely chopped
2 sprigs oregano, leaves picked and chopped
200g rice flour
1 tablespoon xanthan gum
1 tablespoon linseeds, ground
60ml extra virgin olive oil
1 litre vegetable stock
1 tablespoon olive oil, for frying

Quinoa salad

Quantity Ingredient
200g black quinoa
15 heirloom tomatoes, halved
2 small red apples, diced
1/2 onion, sliced
350g cooked butter beans

Dressing

Quantity Ingredient
75ml olive oil
1/2 organic lemon, zested and juiced
3 tablespoons hot english mustard
sea salt
a few sprigs oregano, to garnish

Method

  1. To prepare the chorizos, combine the sundried tomatoes, cashew nuts, onion, chilli and apricots in a food processor or blender. Pulse until finely chopped. Add the herbs, rice flour, xanthan gum and linseeds and pulse until everything is combined. Add the olive oil and 60 ml water and pulse until a dough is formed. It should be easy to handle and form into a sausage shape.
  2. Divide the dough into 5 equal parts. Roll each piece into a sausage, place on the cheese cloth, roll up and tie the twine firmly around both ends. Repeat with the rest of the sausages.
  3. Bring the vegetable stock to the boil in the widest frying pan you have. Lay the chorizos in it and let them boil for about 45 minutes. Next, carefully remove the cloths from the boiled chorizos. Heat the olive oil in a frying pan on a medium-high heat and fry them until they are nicely browned all over.
  4. Next prepare the quinoa salad. Place 500 ml water, the quinoa and salt in a heavy-based saucepan. Bring to the boil, lower the heat and gently simmer for 15–20 minutes. Drain any excess water and set aside to cool. Prepare the tomatoes, apples and onion, and slice the fried chorizos.
  5. Whisk together the dressing ingredients in a small bowl. Put the quinoa, tomatoes, apples, onions and butter beans into a large bowl. Add the chorizo slices then pour over the dressing and toss about to make sure all the ingredients are well coated. Garnish with oregano and serve.

You will also need:

  • 5 pieces of cheesecloth or muslin 20 cm x 30 cm and 10 x 5-cm lengths of kitchen string
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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