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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Quinoa Salad with Avocado, Craisins, and Almonds Recipe

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This recipe for Quinoa Salad with Avocado, Craisins, and Almonds is from Cooking with Mary, 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:  
3 tablespoons craisins or dried cherries
1 cup red or white quinoa (or a combination of the two), 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)
2 medium scallions, thinly sliced
2 to 3 tablespoons coarsely chopped toasted almonds
Freshly ground black pepper
Directions:
Directions:
In a 2-quart saucepan, bring 1 1/2 cups water, the quinoa, and 1/2 teaspoon salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer approximately 15 minutes or until the water is absorbed and the quinoa is translucent and tender. Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.

Finely grate the zest from the lemon and then squeeze 1 tablespoon juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 teaspoon salt. In a large bowl, toss the vinaigrette with the quinoa, craisins (or cherries), avocado, scallions, and almonds. Season to taste with salt and pepper and serve.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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