Quinoa And Vegetable Chorizo Salad

By Food52
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Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

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

1 cup black quinoa

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

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