Quinoa Avocado Salad

This past weekend had been very exciting, doing loads and getting in the much needed fresh air and sunshine. I love myself a good citrusy and balanced salad. By balanced, I mean grain, green, savoury, sweet, tangy and nutty. I like that combination.
Let me just tell you, make this. Make this make this make this. The avocado provided that lovely creaminess unlike any other creamy (often bad fat-laden mayo) dressing, and the balance of sultanas and almonds was delightful. The lemon-cumin dressing was also light and will definitely be one that I will be using often.

Quinoa Avocado Salad (adapted from here
serves 4
3/4 cup raisins
1 cup red or white quinoa, rinsed well
2 large lemons
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 (6 to 7 oz. each), pitted, peeled, and cut into 1/2-inch chunks
5 sprigs coriander, coarsely chopped
1/2 cup almonds
4 tbs white sesame seeds (optional)
Freshly ground black pepper

In a medium bowl, soak the raisins in hot water for 5 minutes. Drain and set aside (I didn’t do this, but if yours are rock hard, then you should)

Heat saucepan and toast almonds until brown. Turn off heat and crush almonds with a mortar and pestle. Toss in sesame seeds in pan while pan is still hot, and toss it around till brown. Remove from heat.

In same saucepan, bring water, 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. Fluff with fork and leave to cool.

In a small bowl, zest and juice lemons. Whisk in olive oil, coriander, cumin, paprika, and 1/4 tsp. salt.

In a large bowl, toss vinaigrette with the quinoa, raisins, avocado, coriander, and almonds. Season to taste with salt and pepper and serve.