- 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 cup dried cranberries
- 1⁄4 cup finely diced dried apricots
- Warm water
- 2 ripe avocados
- 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 cranberries and 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 cranberry mixture, avocados, green onions and almonds. Add the remaining dressing and toss to combine.
The dressing can be stored in an airtight container in the refrigerator for up to 1 day. The quinoa can be cooked up to 1 day in advance; after cooling, transfer to an airtight container and refrigerate.
From Fan Fare! Best of Bridge Cookbook by Sally Vaughan-Johnston & The Best of Bridge © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.