Quinoa Salad With Avocado, Dried Fruit and Nuts |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Equally delicious and nutritious. This is a hit at dinner parties and good when you want to get extra grains into your menu. And the colors are fab! This makes a huge quantity. The recipe says 4-6 servings, I would consider those main-dish size servings. I think it makes closer to 8-10 side dish servings. Don't be scared off by the calorie calculation! Ingredients:
3 tablespoons cranberries |
2 tablespoons dried apricots, thinly sliced |
1 cup red or white quinoa, rinsed well |
kosher salt |
1 large lemon |
3 tablespoons extra virgin olive oil |
1/4 teaspoon ground coriander |
1/4 teaspoon ground cumin |
1/4 teaspoon sweet paprika |
2 medium firm-ripe avocados, pitted, peeled, and cut into 1/2-inch chunks (6 to 7 oz. each) |
2 medium scallions, white and light green parts only, thinly sliced |
2 -3 tablespoons toasted almonds |
fresh ground black pepper |
Directions:
1. In a medium bowl, soak the cranberries and apricots in hot water for 5 minutes. Drain and set aside.
2. In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 teaspoons salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.
3. Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 teaspoons salt. In a large bowl, toss the vinaigrette with the quinoa, cranberries, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.
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