Killer Quinoa Salad
Ingredients
- Dressing ⓘ
- 1 lemon, juice and zest of, finely grated ⓘ
- 3 tablespoons olive oil or 3 tablespoons canola oil ⓘ
- 1/2 teaspoon ground coriander ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1/2 teaspoon paprika
- salt & freshly ground black pepper ⓘ
- Salad ⓘ
- 1 cup quinoa, rinsed well (red and white mix) ⓘ
- 1/2 teaspoon salt ⓘ
- 2 cups cold water ⓘ
- 1 cup dried cranberries ⓘ
- 1/4 cup finely diced dried apricot ⓘ
- 2 ripe Hass avocadoes ⓘ
- 2 green onions, thinly sliced diagonally (including white bottom) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
896
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).