I'll be honest. I hate potlucks. I get that same kind of anxiety I get when someone invites me to a fancy dinner party, except "What do I wear?" is definitely more like "What am I going to make?" That was, at least, until I discovered this recipe. Maybe you love quinoa. You love eating it when other people make it for you or you order it from a restaurant. Maybe you even bought a box of quinoa for yourself, and it's been sitting there waiting for you to figure out exactly what you want to do with this. If that's you, you definitely need to try this recipe out. It's my go-to recipe for picnics, potlucks, or any time I really just want to whip something delicious up with quinoa. You'll not only love how fool-proof this recipe is, but how fresh the ingredients taste when they're all paired together. Plus, it has plenty of antioxidant-rich additions, so you'll feel good knowing you're bringing the 'healthy option' to the party! ------------------------------------------------ Killer Quinoa Salad To Make the Dressing: Finely grated zest and juice of 1 lemon 3 tablespoons olive or vegetable oil 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon paprika Salt and freshly ground black pepper To Make Quinoa Salad: 1 cup red or white quinoa, rinsed well 1/2 teaspoon salt 2 cups cold water 1 cup dried cranberries 1/4 cup finely diced dried apricots Warm water 2 ripe avocados 2 green onions, sliced diagonally 1/4 cup toasted slivered or sliced almonds 1. In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper. 2. In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium-high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely. 3. Meanwhile, place cranberries and apricots in a small bowl. Cover with warm water and let stand for about 5 minutes or until plump. Drain and set aside. 4. Peel avocados and cut into bite-sized chunks. Place in a bowl and toss with 1 Tbsp. of the dressing to prevent discoloration. Place cooled quinoa in a large salad bowl. Add cranberry mixture, avocados, green onions and almonds. Add the remaining dressing and toss to combine. 5. The dressing can be stored in an airtight container in the refrigerator for up to 1 day. The quinoa can be cooked up to 1 day in advance; after cooling, transfer to an airtight container and refrigerate.