Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds and Lemon-Cumin Vinaigrette

By khojnicki

Ingredients

• 3 tbsp raisins
• 2 tbsp died apricots, thinly sliced
• 1 c red or white quinoa
• Salt
• 1 large lemon
• 3 tbsp EVOO
• 1/4 tsp ground coriander
• 1/4 tsp ground cumin
• 1/4 tsp ground paprika
• 2 medium avocados small dice
• 2 medium scallions, sliced
• 2-3 tbsp toasted almonds
• Ground pepper

Preparation

Step 1

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

In a 2 qt saucepan, bring 2 cups of hot water, the quinoa and 1/2 tsp salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and quinoa is tender, about 10-15 minutes. Fluff with a fork and turn onto a baking sheet to cool.

Grate the zest of the lemon and squeeze the juice into a small bowl. Whisk with oil, coriander, cumin, paprika, salt and pepper. Toss the vinaigrette with the quinoa, fruit, avocado, scallions and almonds. Season with salt and pepper to taste and serve.