It’s been a couple of months since my last Secret Recipe Club post. I was busy having a baby though, so I think that is a pretty good excuse! My little man turned two months old over the weekend, so I finally have a little bit of a routine down, which means I’m back to blogging.
My SRC blog assignment this month is K&K Test Kitchen. It’s a mother/daughter collaboration between mom Kim and daughter Kelsey. How cute is that?! Such a nice thing for them to share, being that they’re living quite a distance apart these days.
I am currently in a clean-out-my-pantry phase, and happened to have a small amount of quinoa in there. I hate throwing things away, so I will scour the Internet and my cookbooks in search of ways to use everything up. This was the perfect recipe, as I happen to have everything on hand! This is a nice salad for these upcoming winter months when there isn’t a lot of fresh produce in season, as it uses dried fruit. Enjoy!
Quinoa Salad with Dried Fruit and Nuts, adapted from K&K Test Kitchen
2 Tbs dried apricots, thinly sliced
1 cup red or white quinoa, rinsed well
1 large lemon
3 Tbs extra-virgin olive oil
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp 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 sliced, toasted almonds