1. |
In a medium bowl, soak the raisins and apricots in hot water for 5 minutes. Drain and set aside. |
2. |
In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 teaspoon salt to a boil over high heat. |
3. |
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. |
4. |
Fluff the quinoa with a fork and turn it out on a baking sheet to cool at room temperature. |
5. |
Finely grate the zest from the lemon and then squeeze 1 tablespoon juice in a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika and 1/4 teaspoon salt. |
6. |
In a large bowl, toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions and almonds. |
7. |
Season to taste with salt and pepper and serve. |