Quinoa and Avocado Salad

Put quinoa in a small-meshed colander or sieve and run cold water through to rinse well. Let drain. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, fresh ground pepper and 1/2 teaspoon salt. Set aside.

In a 2-quart saucepan, bring the water, quinoa, and remaining 1/2 teaspoon 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 quinoa with a fork.

In a large bowl, while quinoa is still warm, toss with vinaigrette and let it absorb the flavor. Let cool for about 10 minutes. Season to taste with salt and pepper. Gently fold in toasted nuts, diced avocado, and green onions. Serve.

Optional: 6 halves of multi-colored peppers, grilled to fill the quinoa salad (lightly coat peppers with olive oil, salt and pepper, then grill). This makes an excellent vegetarian meal.

Recipe adapted from Fine Cooking.