Yield: Yields 5 cups.
Besides its attractive maroon color, red quinoa has a slightly deeper, nuttier flavor than white quinoa. Both, however, are excellent in this bright, lemony salad.
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In a 2-quart saucepan, bring 2 cups 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 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 tsp. salt. In a large bowl, toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.
I have made this several times and love it. The vinaigrette is great but I don't agree that more is needed. The nutty quinoa needs to shine. Also, I serve the salad on sliced avocado, instead of folding it in. Leftovers are much more appealing that way. More nuts and fruit are always welcome but not necessary. Scrumptious!
Wonderful salad! This might be my favorite quinoa salad. I've made it several times. The dressing is so good...I would definitely recommend doubling the dressing so you have some flexibility, and any extra dressing can be used on another salad.
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