Quinoa Salad With Avocado And Dried Cranberries

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.