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.
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 been making this recipe for a while now. It gets rave reviews no matter who I make it for as it is light and fresh. It's great for the summer. I like to change limes for the lemons just because I love limes. This is one of my favorite sides!
unlike everyone else I thought the dressing was a little bland as written. I more than doubled the lemon and added the juice of half an orange as well as a pinch each of cayenne and cinnamon. and I used EVOO, but in hindsight think it would be better with a light olive or other neutral oil. I also added spicy roasted sweet potato chunks and as others reccomended put the avo, onion and nuts on top to improve the leftovers. The recipe made enough for 2 dinner portions and 1 generous leftover.
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