Quinoa and Chorizo Salad

We had nearly a whole day of sunlight this weekend, a true miracle in the northwest at this time of year, and I took Jenny on a picnic to celebrate. I brought this salad, some hummus with chips, two slices of leftover apple-pear pie, and some lime Perrier. It might have been the best meal I've ever had. The combination of fats from the chroizo and avocado pared with the clean, delicate flavor of the quinoa and the sharp bite of pepper and onion was perfectly balanced. We went through six servings in less than 24 hours.

Ingredients:
1 C Quinoa
12 oz of Tomato-based Vegetable Juice
4 oz Water
1/4 t Salt
1 Large Avocado
2 T Lemon Juice
1 Medium Red Bell Pepper
1 Small Red Onion
8 oz Kidney Beans (canned, drained)
8 oz Chorizo

Vinaigrette:
3 T Olive Oil
2 T Red Wine Vinegar
Juice of 1 Lime
1/2 t Cumin
1 Clove of Garlic, crushed
Salt & Pepper

Cook the Quinoa in the Vegetable Juice and Water--bring to boil, uncovered and then cover and simmer for 15 mins. Remove from heat and let stand, still covered, for 5-10 mins. Fluff with a fork and then chill. Dice Avocado and mix with Lemon Juice to preserve color. Dice Bell Pepper and Red Onion into small chunks and mix, along with Kidney Beans, with the Quinoa. Whisk vinaigrette ingredients together and toss with salad mixture. Peel the Chorizo, slice into thin disc and brown lightly over medium heat, drain fat and add to salad. Top each serving with Avocado and serve immediately.