Quinoa Avocado Salad with Dried Fruit, Walnuts and Lemon-Cumin Vinaigrette

The last Thursday of every month Imagine hosts a Free Nutrition Workshop led by Jackie Farah and Natalie Peterson. During each of their workshops Jackie prepares a wonderful recipe tasting that features the topic of the month. April’s topic was: Grains.

Enjoy this delicious dish and join us for one of our upcoming workshops. Scroll below the recipe for the full schedule.

  • 3 tbs raisins
  • 2 tbs dried apricots, thinly sliced
  • 1 cup mixed quinoa (rinse)
  • Salt
  • 1 lemon
  • 3 tbs olive oil
  • 1/4 tsp coriander
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 2 medium avocados (pitted, peeled and cut into chunks)
  • 2 scallions, sliced thin
  • 3 tbs chopped walnuts
  • Pepper

Soak the raisins and apricots in hot water for 5 minutes to soften.  Drain and set aside. Boil 2 cups salted water to 1 cup quinoa, cover and reduce heat to medium.  Simmer until all water has been absorbed and quinoa is tender, about 15 minutes.  Fluff quinoa. Zest and juice the lemon into a small bowl and add olive oil and all spices. Combine quinoa with vinaigrette and dried fruits.  Add avocado, scallions and walnuts, salt and pepper to taste. Enjoy!
Monthly Nutrition Series