This is a great salad to make up for lunches during the week. If you have any left over chicken, toss it in. It tastes GREAT. Other great add ons would be: cranberries, oranges, cilantro... anything really. Enjoy & bon appétit!
Finely grated zest and juice of 1 lemon
3 Tbsp. olive or vegetable oil
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. paprika
Salt and freshly ground black pepper
1 cup red or white quinoa, rinsed well
1/2 tsp. salt
2 cups cold water
1/4 cup finely diced dried apricots
2 green onions, sliced diagonally
1/4 cup toasted slivered or sliced almonds
In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.
In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium-high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely.
Meanwhile, place apricots in a small bowl. Cover with warm water and 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 apricot/orange mixture, avocados, green onions and almonds. Add the remaining dressing and toss to combine.
- recipe cred to Oprah