green onions, thinly sliced diagonally (including white bottom)
cup toasted slivered almonds
Serving Size: 1 (199) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 160 g55 %
Total Fat 17.9 g27 %
Saturated Fat 2.3 g11 %
Cholesterol 0 mg
Sodium 203.6 mg
Dietary Fiber 7.1 g28 %
Sugars 4.2 g16 %
Protein 6.3 g
Dressing: In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.
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.
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.
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.
Note: Consider a sprinkle of feta cheese over the top.