Killer Quinoa Salad - cooking recipe

Ingredients

Dressing
1 lemon, juice and zest of, finely grated
3 tablespoons olive oil or 3 tablespoons canola oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
salt & freshly ground black pepper
Salad
1 cup quinoa, rinsed well (red and white mix)
1/2 teaspoon salt
2 cups cold water
1 cup dried cranberries
1/4 cup finely diced dried apricot
2 ripe Hass avocadoes
2 green onions, thinly sliced diagonally (including white bottom)
1/4 cup toasted slivered almonds

Preparation

Dressing: In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.
Salad: Rinse quinoa very thoroughly, about 4-5 times prior to cooking to reduce bitterness. Do not skip the rinsing step. 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 remove seed. Cut into bite-sized chunks. Place in a bowl and lightly toss to coat with 1 tablespoon 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.
Note: Consider a sprinkle of feta cheese over the top.