Quinoa & Avocado Salad

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  • 3 tbsp raisins

  • 2 tbsp dried apricots

  • 1 cup red or white quinoa

  • 1 large lemon

  • 3 tbsp extra virgin olive oil (EVVO)

  • 1/4 tsp ground coriander

  • 1/4 tsp ground cumin

  • 1/4 tsp sweet paprika

  • 2 medium firm-ripe avocados, pitted, peeled and cut into 1/2 inch chunks

  • 2 medium scallions (white and light green parts only), thinly sliced

  • 2 to 3 tbsp coarsely chopped toasted almonds

  • Freshly ground black pepper


  1. Soak the raisins and apricots in hot water for 5 minutes

  2. Bring 2 cups of water/vegetable broth, quinoa, and ½ tsp salt to a boil over high heat

  3. Cover and reduce the heat to medium-low

  4. Simmer until the water is absorbed and quinoa is translucent, 10-15 minutes

  5. Immediately fluff quinoa with a fork and put it on a baking sheet to cool

  6. Finely grate the zest from the lemon and squeeze 1 tbsp juice

  7. Whisk lemon zest and juice with the olive oil, coriander, cumin, paprika, and ¼ tsp salt

  8. Toss the vinaigrette with quinoa, raisins, apricots, avocado, scallions, and almonds

  9. Season to taste and serve over a bed of greens if desired

SaladsIsabelle Carroll