Quinoa And Avocado Salad

• 3 Tbs. raisins (dark and golden mix)
• 2 Tbs. dried apricots, thinly sliced
• 1 cup red or white quinoa, rinsed well
• kosher salt
• 1 lg. lemon
• 3 Tbs. olive oil
• 1/4 tsp coriander
• 1/4 tsp ground cumin
• 1/4 tsp sweet paprika
• 2 medium firm-ripe avocados pitted, peeled, cut 1/2 inch chunks
• 2 medium scallions, white and light green only thinly sliced
• 3 Tbs. coarsely chopped toasted almonds
• Freshly ground black pepper

1. In a medium bowl, soak the raisins and apricots in hot water for 5 minutes. Drain and set aside.
2. In a 2 qt. pan, bring 2 cups water, quinoa, and 1/2 tsp salt to a boil over hight heat. Cover, reduce heat to medium low, and simmer until water is absorbed and quinoa is translucent and tender 10-15 minutes. Immediately fluff the quinoa with a fork and turn it onto a baking sheet to cool to room temperature.
3. Finely grate the zest from the lemon, then squeeze 1 Tbs juice. In a small bowl, whisk lemon zest and juice with olive oil and the spices and 1/4 tsp salt.
4. In a large bowl, toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper.

raisins, apricots, red, kosher salt, lemon, olive oil, coriander, ground cumin, sweet paprika, avocados, scallions, almonds, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/quinoa-and-avocado-salad-52828471 (may not work)