- raisins - 3 st. spoons (preferably a combination of dark and gold)
- dried apricots - 2 Art. spoons
- red or white quinoa - 1 glass
- salt - To taste
- large lemon - 1 piece
- olive oil - 3 items. spoons
- ground coriander - 1/4 teaspoons
- Ground Cumin - 1/4 Teaspoon
- paprika - 1/4 teaspoons
- medium ripe avocado - 2 pieces
- medium green onions - 2 pieces (white and light green parts)
- toasted almonds - 2-3 Art. spoons
- black ground pepper - To taste
1. Finely cut dried apricots. In a medium bowl, soak raisins and dried apricots in hot water for 5 minutes. Drain and set aside. 2. Wash the swans. In a saucepan bring 2 cups of water, quinoa and 1/2 teaspoon of salt to a boil over high heat. Cover with a lid, reduce the heat to medium and cook until the water absorbs, and the quinoa becomes translucent and tender, from 10 to 15 minutes. 3. Immediately stir quinoa with a fork and put it on a baking tray to cool to room temperature. 4. Peel the avocado from the peel, remove the bones and cut into slices 1 cm thick. Finely chop the green onions. Chop the almonds. 5. Grate the lemon zest gently, and then squeeze 1 tablespoon of lemon juice. In a small bowl, beat the lemon zest with a whisk and juice with olive oil, coriander, cumin, paprika and 1/4 teaspoon of salt. 6. In a large bowl, mix the dressing with quinoa, raisins, dried apricots, avocado, green onions and almonds. 7. Season to taste with salt and pepper and serve.
Servings: 2