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Recipe

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

Scott Phillips

Yield: Yields 5 cups.

Servings: 4.

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.

Ingredients

  • 3 Tbs. raisins (preferably a mix of dark and golden)
  • 2 Tbs. dried apricots, thinly sliced
  • 1 cup red or white quinoa, rinsed well
  • Kosher salt
  • 1 large lemon
  • 3 Tbs. extra-virgin olive oil
  • 1/4 tsp. ground coriander
  • 1/4 tsp. ground cumin
  • 1/4 tsp. sweet paprika
  • 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/2-inch chunks
  • 2 medium scallions, white and light green parts only, thinly sliced
  • 2 to 3 Tbs. coarsely chopped toasted almonds
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 460
      Fat Calories (kcal): 260
      Fat (g): 29
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 4.5
      Monounsaturated Fat (g): 19
      Cholesterol (mg): 0
      Sodium (mg): 220
      Carbohydrates (g): 46
      Fiber (g): 11
      Protein (g): 9

Preparation

  • In a medium bowl, soak the raisins and apricots in hot water for 5 minutes. Drain and set aside.

    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.

Reviews

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Reviews

  • Megann | 03/22/2017

    Loved it!

  • cookie53 | 01/13/2015

    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!

  • User avater
    MissyU | 05/29/2014

    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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