Killer Quinoa Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 6
• 1 lemon, juice and zest of, finely grated
• 3 tablespoons olive oil or 3 tablespoons canola oil
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• salt & freshly ground black pepper
• 1 cup quinoa, rinsed well (red and white mix)
• 1/2 teaspoon salt
• 2 cups cold water
• 1 cup dried cranberries
• 1/4 cup finely diced dried apricot
• 2 ripe hass avocadoes
• 2 green onions, thinly sliced diagonally (including white bottom)
• 1/4 cup toasted slivered almonds

Recipe

• 1 dressing: in a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. season to taste with salt and pepper.
• 2 salad: rinse quinoa very thoroughly, about 4-5 times prior to cooking to reduce bitterness. do not skip the rinsing step. in a saucepan, combine quinoa, salt and cold water; bring to a boil over medium-high heat. stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. fluff with a fork, spread on a large baking sheet and let cool completely.
• 3 meanwhile, place cranberries and apricots in a small bowl. cover with warm water and let stand for about 5 minutes or until plump. drain and set aside.
• 4 peel avocados and remove seed. cut into bite-sized chunks. place in a bowl and lightly toss to coat with 1 tablespoon of the dressing to prevent discoloration. place cooled quinoa in a large salad bowl. add cranberry mixture, avocados, green onions and almonds. add the remaining dressing and toss to combine.
• 5 note: consider a sprinkle of feta cheese over the top.