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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Killer Quinoa Salad - adapted from Best of Bridge Recipe

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This recipe for Killer Quinoa Salad - adapted from Best of Bridge is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing
Finely grated zest and juice of 1 lemon
3 tbsp. olive or vegetable oil
½ tsp. ground coriander
½ tsp. ground cumin
½ tsp. paprika
salt and black pepper

Salad
1 cup quinoa, rinsed well
½ tsp. salt
2 cups cold water
1 cup dried cranberries
¼ cup finely diced dried apricots
warm water
2 green onions, sliced diagonally
1/2 cup toasted slivered or sliced almonds

1 large avocado, chopped (if desired)
Directions:
Directions:
Dressing: In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.

Salad: In a saucepan cook quinoa over medium heat until tender. Cool completely.
Meanwhile, place cranberries and apricots in a small bowl and cover with warm water. Let stand for about 5 minutes or until plump. Drain and set aside.
Peel avocados and cut into bite-sized chunks. Place in a bowl and toss with 1 tbsp. 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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This salad can be made ahead or stored for a couple days. The avocado should be added just before serving or omitted if storing.

 

 

 

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