Print It | Add to Favorites |

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

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

by Deborah Madison

read reviews (7)

Like this recipe? Become a member for access to thousands more!

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.Serves 4.Yields 5 cups.

raisins apricots quinoa more more

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

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.

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

photo: Scott Phillips

From Fine Cooking 103, pp. 47

December 30, 2009

user reviews

Rate this Recipe

by mowgli, 3/16/2010This was my first try at quinoa - and we loved it. The vinaigrette is to DIE FOR! I can see using it on many other salads, vegetables, etc. Will definitely do again.

by MsBetsy, 3/12/2010Very tasty! I used mostly white quinoa, regular raisins instead of golden raisins, and substituted sunflower seeds for the almonds (nut allergy.) I also used the juice of the entire lemon.

by nunitababi, 3/5/2010It was really tasty. I made extra dressing.

by Carrie_Calgary, 3/4/2010Quick, easy and very tasty. The second time I made it I cut back on the olive oil a bit and added a bit more lemon juice because we like tangy dressings. Have also put cucumbers in it when my avocado just wasn't ripening fast enough which was really good too. A really nice side dish with salmon.

by dparker4267, 1/14/2010Delicious, easy and healthy. The dressing absorbs into the quinoa fast so I recommend dressing it at the last possible second and serving it with extra dressing on the side.

by kramerw904, 1/13/2010Everyone loved this salad, even those in the family who usually don't like avocado and don't like quinoa (or think they don't.)

by booksncooks, 1/2/2010This recipe was fantastic - very light and fresh. I made it with barley and clementines since I had them on hand but can't wait to try it with the quinoa and dried fruit. This salad will definitely be a summertime picnicking staple in our house.