Killer Quinoa Salad

Submitted by gailanng

"With adaptations from Sally Vaughn-Johnston's cookbook: Fan Fare! Best of Bridge. For best results toast your quinoa firstly. See how to here: http://www.geniuskitchen.com/recipe/quinoa-toasted-16399"

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 6

ingredients

• Dressing

• 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

• Salad

• 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

directions

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.