3 Tbs. raisins (preferably a mix of dark and golden)
2 Tbs. Dried Peaches, thinly sliced
1 cup Quinoa, rinsed well
1/2 Tsp. Sale di Cervia Sea Salt, or to taste
1 large lemon
3 Tbs. 274th Sicilian Extra Virgin Olive Oi
1/4 tsp. Ground Coriander
1/4 tsp. ground cumin
1/4 tsp. Smoked Paprika
2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/2-inch chunks
2 medium scallions, white and light green parts only, thinly sliced
2 to 3 Tbs. coarsely chopped Roasted Almonds
Freshly ground black Tellicherry Pepper
In a medium bowl, soak the raisins and Dried Peaches 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. Sale di Cervia Sea 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. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) 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 274th Sicilian Extra Virgin Olive Oil, Ground Coriander, cumin, Smoked Paprika, and 1/4 tsp. Sale di Cervia Sea Salt. In a large bowl, toss the vinaigrette with the Quinoa, raisins, sliced Dried Peaches, avocado, scallions, and Roasted Almonds. Season to taste with Sale di Cervia Sea Salt and freshly ground Tellicherry pepper before serving.
Recipe adapted from www.finecooking.com
Photo courtesy of www.anitaavalos.com