Quinoa Salad With Avocado, Dried Fruit And Nuts

Name: Quinoa Salad With Avocado, Dried Fruit And Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons cranberries; 2 tablespoons dried apricots, thinly sliced; 1 cup red or white quinoa, rinsed well; kosher salt; 1 large lemon; 3 tablespoons extra virgin olive oil; 1/4 teaspoon ground coriander; 1/4 teaspoon ground cumin; 1/4 teaspoon sweet paprika; 2 medium firm-ripe avocados, pitted, peeled, and cut into 1/2-inch chunks (6 to 7 oz. each); 2 medium scallions, white and light green parts only, thinly sliced; 2 -3 tablespoons toasted almonds; fresh ground black pepper

Servings: persons

3 tablespoons cranberries
2 tablespoons dried apricots, thinly sliced
1 cup red or white quinoa, rinsed well
kosher salt
1 large lemon
3 tablespoons extra virgin olive oil
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon sweet paprika
2 medium firm-ripe avocados, pitted, peeled, and cut into 1/2-inch chunks (6 to 7 oz. each)
2 medium scallions, white and light green parts only, thinly sliced
2 -3 tablespoons toasted almonds
fresh ground black pepper

1
In a medium bowl, soak the cranberries and apricots in hot water for 5 minutes. Drain and set aside.
2
In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 teaspoons 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 translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.
3
Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 teaspoons salt. In a large bowl, toss the vinaigrette with the quinoa, cranberries, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 tablespoons cranberries, 2 tablespoons dried apricots, thinly sliced, 1 cup red or white quinoa, rinsed well, kosher salt, and more.

Yes, Quinoa Salad With Avocado, Dried Fruit And Nuts 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.

That's it — enjoy your meal!