Quinoa Salad With Avocado and Dried Cranberries |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Perfect salad to serve with grilled chicken or pork. This is an excellent buffet salad that will hold for about an hour Ingredients:
1 lemon, juice and zest finely chopped |
3 tablespoons olive oil |
1/2 teaspoon ground coriander |
1/2 teaspoon cumin |
1/2 teaspoon paprika |
salt |
fresh ground pepper |
1 cup quinoa, rinsed well |
1/2 teaspoon salt |
2 cups cold water |
1 cup dried cranberries |
1/4 cup apricot, finely diced |
2 avocados |
2 green onions, sliced diagonally |
1/4 cup almonds, toasted (slivered or sliced) |
Directions:
1. Dressing: In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.
2. Salad:.
3. 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.
4. 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.
5. Just before serving, peel avocados and cut into bite size chunks. Place in a bowl and toss with dressing to prevent discoloration. Add cooled quinoa, cranberry mixture, green onions and almonds.
6. Make ahead: The dressing can be stored in an airtight container in the fridge for up to 1 day. The quinoa can be cooked up to 1 day in advance; after cooling, add the green onions and cranberry mixture, chill. Toss with the avocados just before serving.
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