Quinoa and vegetable chorizo salad from The Green Kitchen: Delicious and Healthy Vegetarian Recipes for Every Day by David Frenkiel and Luise Vindahl

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • VineTomato on May 14, 2017

    We were excited to try out the chorizo sausages, but were disappointed in the flavour. I love both chorizo and the quorn veggie chorizo slices you get in the UK - wanting to try and eat healthier and less processed we thought this sounded ideal. The process of making the sausages was a novel experience and quite a bit of fun. Be warned, they do not look very appetising at all and the cooking process is a little involved. You need cheese cloth and twine to be able to boil the sausages before the frying stage. They came together well, but lacked flavour, even with the smoked paprika I added in addition to the recipe. It was disappointing given the ingredients I expected more flavour. We served with black beans, rice and salad rather than the quinoa salad. I have a few left for the freezer and will probably try this recipe in a couple of weeks. For us, the chorizos are not a do again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.