Quinoa and Avocado Salad Recipe

3 tablespoons raisins

2 tablespoons dried apricots

1 cup red or golden quinoa - rinsed well

sea salt

1 large lemon

3 tablespoons olive oil

1/4 teaspoon coriander - ground

1/4 teaspoon cumin - ground

1/4 teaspoon sweet paprika

2 medium avocados, or 1 large reed avocado - pitted, peeled and cut into chunks

2 medium scallions - white and light green parts only - thinly sliced

2-3 tablespoons toasted almonds - coarsely chopped

Freshly ground back pepper

Quinoa and Avocado Salad

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directions:

1. In a medium bowl, soak the raisins and apricots in hot water for 5 minutes.

2. Drain and set aside.

3. In a 2-quart saucepan, bring 2 cups of water, the quinoa and 1/2 teaspoon of sea salt to a boil over medium heat.

4. Cover, and reduce the heat to medium low and simmer until the water is absorbed and the quinoa is translucent and tender - 10 to 15 minutes.

5. Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.

6. Finely zest the lemon, and then squeeze out 1 tablespoon of juice.

7. In a small bowl, whisk lemon zest and juice with the olive oil, coriander, cumin, paprika and 1/4 teaspoon of salt.

8. In a large bowl, toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions and almonds.


Season to taste with salt and pepper and serve.