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

Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds, and Lemon-Cumin Vinaigrette
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • 2 to 3 Tbs. coarsely chopped toasted almonds
  • 2 medium scallions, white and light green parts only, thinly sliced
  • 1 cup red or white quinoa, rinsed well
  • ¼ tsp. sweet paprika
  • 1 large lemon
  • ¼ tsp. ground coriander
  • + 6 more ingredients
    • ¼ tsp. ground cumin
    • 2 Tbs. dried apricots, thinly sliced
    • 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into ½-inch chunks
    • 3 Tbs. extra-virgin olive oil
    • Freshly ground black pepper
    • 3 Tbs. raisins (preferably a mix of dark and golden)

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 tran...

View full recipe at Fine Cooking

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