Lemon Cumin Quinoa
Quinoa... my newest grain love! Have you tried it?!
The quinoa (pronounced keen-wah) seed is high in protein, calcium and iron. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans.
This is superfood here people! And it's wonderfully delicious!
I'm hooked on quinoa and love its versatility. Qunioa is great for breakfast, salads or soups.You're only limited by your imagination when cooking with this grain!
Lemon Cumin Quinoa with Avocado, Raisins, and Apricots
Adapted from: Fine Cooking
3 TBS raisins (preferably a mix of dark and golden)
2 TBS dried apricots, thinly sliced
1 cup red or white quinoa, rinsed well
1 large lemon
3 TBS extra-virgin olive oil
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp sweet paprika
2 medium firm-ripe avocados, pitted, peeled, and cut into 1/2-inch chunks
2 medium scallions, white and light green parts only, thinly sliced
3 TBS coarsely chopped toasted almonds
Freshly ground black pepper
In a medium bowl, soak the raisins and apricots in hot water for 5 minutes. Drain and set aside.
In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.
Finely grate the zest from the lemon and then squeeze 1 TBS juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 tsp. salt. In a large bowl, toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.