Quinoa Salad with Avocado and Dried Fruit Recipe
Quinoa and Avocado Salad with Dried Fruit
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
If you love avocados, like I do, you will love this quinoa salad. The lemon and cumin vinaigrette is bright with just enough seasoning to blend well with all the ingredients. I make this salad often for entertaining and weeknight dinners. If you ever need a salad that covers many dietary considerations, this is the one to make. It is perfect for vegan, vegetarian, and gluten free diets, as well as a crowd pleaser for everyone. Use any color quinoa you like. I like the mix the white and red quinoa, but the red quinoa with the green avocado and orange apricot is very appealing. You can make the salad ahead, but do not add the salad dressing, almonds and avocados until you are ready to serve. Best eaten the day it is made, but will be ok for leftovers the next day. Recipe is from Fine Cooking Magazine, by Deborah Madison 2009
Servings: 4 main course servings, 6 side dish servings
Author: Ginger
Ingredients
  • 3 TB raisins dark, golden or a mix of raisins
  • 2 TB dried apricots thinly sliced
  • 1 cup red or white quinoa or a mix
  • Kosher salt
  • Zest from one lemon
  • 1 TB fresh lemon juice
  • 3 Tb extra virgin olive oil
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp ground sweet paprika
  • 2 ripe avocados pitted, peeled and cut into 1/2 inch chunks
  • 2 scallions white and light green parts thinly sliced
  • 2-3 TB coarsely almonds
Instructions
  1. Add the raisins and apricots to a small bowl and cover with hot water. Soak the dried fruit for 5 minutes. Drain the water and set aside.
  2. Put the quinoa in a fine mesh strainer and rinse under cold running water until the water passing through the strainer runs clear, not chalky. Add the rinsed quinoa to a medium saucepan with 2 cups of water and 1/2 teaspoon Kosher salt. Bring the water to a boil, then cover and turn the heat down to medium-low. Cook until the water is all absorbed and the quinoa is tender, about 10 to 15 minutes. You will see the germ ring that will look like a white curlicue around each seed.
  3. When done, fluff the quinoa with a fork and spread out on a sheet pan to cool to room temperature.
  4. While the quinoa is cooking, toast the almonds. Heat a small skillet on the stove at medium-high heat for 3 minutes. Add the almonds and stir, shake or flip the almonds in the pan and toast the almonds until they get slightly darker and release their oil. About 1 minute depending on how hot your skillet is. You will start to smell the almonds as they toast. Keep the almonds moving so they do not burn. Immediately remove the almonds from the skillet and cool. Once cooled, rough chop the almonds and set aside.
  5. Make the salad dressing. Finely grate the lemon zest into a small bowl. Add 1 tablespoon of fresh squeezed lemon juice, olive oil, coriander, cumin, paprika and 1/4 teaspoon Kosher salt, and whisk until well combined.
  6. In a large bowl add the cooled quinoa, apricots, raisins, avocados, scallions and chopped almonds. Carefully mix the ingredients together. Try mixing them with a fork so you do not squish the ingredients together. Then add the salad dressing. Mix until combined. Spoon into a severing bowl, garnish with chopped almonds, scallions, and lemon zest. Serve at room temperature.