Quinoa Salad with Dried Apricots, Toasted Almonds and Avocado

This salad was a hit with everyone in the family.

Reading through Cook Fresh by Fine Cooking magazine (Spring 2012), I came across this quinoa salad which, for last minute prep, contained ingredients that I had on hand.  The original recipe featured a cumin-lemon vinaigrette, but the kids didn't like it so much.  Instead, we are using a relatively simple lemony vinaigrette.  Of course, you can always adjust recipes to fit your particular taste.

Serves:  5            Cook and prep time:  20 minutes

1 cup red or white quinoa, rinsed
Salt
2 scallions, sliced
1 firm-ripe avocado, cut into 1/2-inch cubes
1/4 cup dried apricots, thinly sliced
1/4 cup almond slivers, toasted
3 Tbsp. extra virgin olive oil
1 lemon
Salt and pepper to taste
A hint of fresh minced garlic, optional

Any variety of quinoa will do.

Bring 2 cups of water to a boil and add a pinch of salt.  Cook the quinoa until tender, about 10-15 minutes.  Drain any extra water from the quinoa and turn it out on a baking sheet to cool.

Prepare the scallions, avocado, apricots, and almond slivers and set aside.

Zest the peel from the lemon and squeeze 1 tablespoon juice.  Add to a bowl.  Whisk in the oil, and salt and pepper to taste.  Garlic may be added at the point, and it is good with or without.  Just not too much.

In a large bowl, stir together the cooled quinoa, scallions, avocado, apricots, almond slivers, and dressing.  Mix together thoroughly.  Adjust seasoning if needed.

This salad offers just less than 200 calories per serving as well as almost 4 grams fiber.

- Kim Fielding