Killer Quinoa Salad Recipe

Name: Killer Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
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); 1/4 cup toasted slivered almonds

Servings: persons

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)
1/4 cup toasted slivered almonds

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: 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.
3
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.
4
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.
5
Note: Consider a sprinkle of feta cheese over the top.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Dressing, 1 lemon, juice and zest of, finely grated, 3 tablespoons olive oil or 3 tablespoons canola oil, 1/2 teaspoon ground coriander, and more.

Yes, Killer Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Killer Quinoa Salad

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