Lemon Cumin Quinoa

재료

• 1 tbsp extra virgin olive oil
• 2 온스 dried apricot
• 1 lemon
• 1/4 tsp coriander
• 1/4 티스푼 paprika
• 1/4 티스푼 sweet paprika
• 1 티스푼 freshly ground pepper
• 1 티스푼 salt
• 1 avocado
• 2 쪽 중형 scallions
• 1 컵 quinoa
• 2 온스 raisins

조리법

1. In a medium bowl, soak the raisins and apricots in hot water for 5 minutes. Drain and set aside.
2. In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 teaspoon salt to a boil over high heat.
3. 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.
4. Fluff the quinoa with a fork and turn it out on a baking sheet to cool at room temperature.
5. Finely grate the zest from the lemon and then squeeze 1 tablespoon juice in a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika and 1/4 teaspoon salt.
6. In a large bowl, toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions and almonds.
7. Season to taste with salt and pepper and serve.