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Categories:
raisins apricots quinoa kosher salt lemon extra-virgin olive oil ground coriander ground cumin sweet paprika avocados scallions almonds
Viewed: 25 - Published at: 2 years agoIngredients
- 3 tablespoons raisins
- 2 tablespoons dried apricots
- 1 cup quinoa, rinsed well
- kosher salt
- 1 large lemon
- 3 tablespoons extra-virgin olive oil
- 14 teaspoon ground coriander
- 14 teaspoon ground cumin
- 14 teaspoon sweet paprika
- 2 medium firm-ripe avocados, pitted, peeled and cut into 1/2 inch chunks
- 2 medium scallions, white parts only thinly sliced
- 2 -3 tablespoons coarsely chopped toasted almonds
Method
- in a medium bowl soak the raisins and apricots in warm water for 5 minute drain and set aside.
- in a 2qt saucepan bring 2 cups water, the quinoa and 1/2 tsp of 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.
- 10-15 minute (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 out onto a baking sheet to cool to room temperature.
- finely grate the zest from the lemon and then squeeze 1 tbs of juice.
- In a small bowl whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4tsp salt.
- In a large bowl, toss the vinaigrette you just made with the quinoa, raisins, apricots, avocados, scallions and almonds.
