Author Notes
This recipe is adapted from Killer Quinoa Salad on Oprah.com, with some tweaks of my own. It has become a dinner staple, even my meat and potatoes husband loves it. —riv
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Ingredients
- Dressing
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Finely grated zest and juice of 1 large lemon
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3 tablespoons
olive or vegetable oil
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1/2 teaspoon
ground coriander
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1/2 teaspoon
ground cumin
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1/2 teaspoon
paprika
-
salt and pepper to taste
- Quinoa Salad
-
1 cup
Red or White quinoa, rinsed well
-
1/2 teaspoon
salt
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2 cups
cold water
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1 cup
dried cranberries
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2
ripe avocadoes, diced
-
1
red or yellow bell pepper, diced
-
2
scallions or red onions, sliced
-
1/4 cup
toasted sunflower seeds
Directions
- Dressing
-
whisk or shake together dressing ingredients and set aside.
- Quinoa Salad
-
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. Drain if necessary. Fluff with a fork and allow to cool.
-
Add remaining salad ingredients to quinoa and toss with dressing to coat. Can be served room temperature or cold. Can be refrigerated in an airtight container for up to 1 day.
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