TGIF, everyone! I hope it is as gorgeous where you are as it is here in Texas.
I wasn’t sure if I would have time to post today due to my work schedule (combined with staying up too late last night watching Project Runway). But I am enjoying being back in a regular posting mode, so I am able to squeeze in a recipe before I head off to pick up Nick from kindergarten.
As you can tell from my recent posts, I am on a quinoa kick; I purchased an abundance of it–white, red, and a bit of black, too–last time we were in Houston. I lose a considerable amount of self-reserve in the bulk foods section at Central Market (one of the best sections anywhere–and I am a lifelong frequenter of bulk foods sections!).
On this past trip, Kevin took one look at my overflowing basket of various bags of dried goods (he and Nick usually wander off for awhile–a long while–as I peruse the bins and scoop away) and asked if I was preparing for the coming apocalypse (it just happens to be one of his areas of expertise in world literature).
No, just preparing for revelations, such as this quinoa salad.
|In addition to being gorgeous, red quinoa has a bit more bite than regular quinoa; it contributes great texture to any dish it is in, especially in salads such a this one. But regular (white) quinoa will still produce a fantastic salad.|
Quinoa Salad with Morroccan Spices, Dried Fruit and Avocado
Makes 4 main-dish servings or 6 side dish servings
3 tbsp golden or dark raisins
3 tbsp chopped dried apricots
3 tbsp extra-virgin olive oil
1-1/4 tsp smoked paprika (hot or sweet)
2 medium firm-ripe Haas avocados, pitted, peeled, and diced
1/4 cup coarsely chopped toasted almonds (I used pre-roasted, salted almonds)
fine sea salt and freshly ground black pepper
3. In a small bowl, whisk the lemon zest, lemon juice, olive oil, paprika, cumin, and coriander.