QUINOA SALAD WITH AVOCADO, DRIED FRUIT AND NUTS

Quinoa Salad With Avocado, Dried Fruit and Nuts image

Provided by yvettemryan

Categories Kosher

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

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

Steps:

In a medium bowl, soak the cranberries and apricots in hot water for 5 minutes. Drain and set aside.
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.
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.

Nutrition Facts : Calories 455.6, Fat 29.8, SaturatedFat 4, Sodium 19, Carbohydrate 45.4, Fiber 11.8, Sugar 3.4, Protein 9.2