Quinoa and Avocado Salad

What you'll need

  • 3 tablespoons raisins
  • 1 cup red or white quinoa, rinsed well
  • 1 unit lemon
  • 2 unit medium firm-ripe avocados, cut into chunks
  • 2 tablespoons dried apricots
  • 1 dash kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon sweet paprika
  • 2 unit scallions
  • 2 1/2 tablespoons coarsely chopped toasted almonds
  1. Soak dried fruit in hot water for 5 minutes. Drain and set aside.
  2. In saucepan, boil together 2 cups water and quinoa, with 1/2 teaspoon salt, over high heat. Cover, reduce heat to medium-low, simmer until water is absorbed and quinoa is translucent and tender (10-15 minutes). Fluff with fork and spread on baking sheet to cool to room temperature.
  3. Zest the lemon and squeeze one tablespoon juice into a small bowl with 3 tablespoons extra-virgin olive oil. Whisk in coriander, cumin, paprika, and 1/4 teaspoon of salt.
  4. In a large bowl, toss vinaigrette with quinoa, fruit, avocado, onoions, and almonds.
  5. Season with salt and pepper and serve!

Submitted by: Liz