Quinoa & Avocado Salad
INGREDIENTS:
3 tbsp raisins
2 tbsp dried apricots
1 cup red or white quinoa
1 large lemon
3 tbsp extra virgin olive oil (EVVO)
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp sweet paprika
2 medium firm-ripe avocados, pitted, peeled and cut into 1/2 inch chunks
2 medium scallions (white and light green parts only), thinly sliced
2 to 3 tbsp coarsely chopped toasted almonds
Freshly ground black pepper
METHOD:
Soak the raisins and apricots in hot water for 5 minutes
Bring 2 cups of water/vegetable broth, quinoa, and ½ tsp salt to a boil over high heat
Cover and reduce the heat to medium-low
Simmer until the water is absorbed and quinoa is translucent, 10-15 minutes
Immediately fluff quinoa with a fork and put it on a baking sheet to cool
Finely grate the zest from the lemon and squeeze 1 tbsp juice
Whisk lemon zest and juice with the olive oil, coriander, cumin, paprika, and ¼ tsp salt
Toss the vinaigrette with quinoa, raisins, apricots, avocado, scallions, and almonds
Season to taste and serve over a bed of greens if desired