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 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes. Rinse saucepan.
• Place lima beans into the saucepan and add enough water to cover beans by 1 inch; season with salt and pepper. Cover saucepan with a lid and bring water to a boil. Reduce heat to medium and simmer until beans are cooked through but still tender, 3 to 4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes.
• Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove skillet from heat and cool almonds to room temperature, about 5 minutes.
• Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.
• Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a bowl until smooth; pour over quinoa mixture and stir to coat.