Chourico And Quinoa Salad Recipes

Steps:

• Mix avocado, tomatoes and parsley in a large bowl and set aside.
• Place the quinoa in a saucepan along with water and 1 tablespoon of olive oil and bring to a boil. Cover and cook on medium-low heat for about 12-15 minutes or until done.
• As it is cooking place the sliced chourico in a skillet with the rest of the olive oil and let it cook on low heat until the quinoa is done.
• Once the quinoa is done, place the finished quinoa in the skillet with the chourico.
• Fry the quinoa and chourico in the skillet on high heat for about 5 minutes until the chourico has browned.
• Once done place the chourico and quinoa into the bowl with the tomatoes, avocado, and parsley and quickly toss them together. Add salt and pepper to taste along with lemon juice.
• Serve warm.

Steps:

• Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
• Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

Steps:

• Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill.
• Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.