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1
To prepare the chorizos, combine the sundried tomatoes, cashew nuts, onion, chili, and apricots in a food processor or blender.
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2
Pulse until finely chopped.
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3
Add the herbs, rice flour, xanthan gum, and flax seeds and pulse until everything is combined.
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4
Add the olive oil and 1?4 cup water and pulse until a dough is formed. It should be easy to handle and form into a sausage shape.
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5
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.
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6
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.
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7
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.
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8
Next prepare the quinoa salad. Place 2 1?4 cups water, the quinoa, and salt in a heavy-based saucepan. Bring to the boil, lower the heat, and gently simmer for 15 to 20 minutes.
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9
Drain any excess water and set aside to cool.
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10
Prepare the tomatoes, apples, and onion, and slice the fried chorizos.
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11
Whisk together olive oil, lemon, mustard, and sea salt in a small bowl.
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12
Put the quinoa, tomatoes, apples, onions, and lima beans into a large bowl. Add the chorizo slices, then pour the dressing over the salad and toss about to make sure all the ingredients are well coated.
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13
Garnish with oregano and serve.
