Ingredients
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
Preparation
In a medium bowl, soak the raisins and apricots in hot water for 5 minutes. Drain and set aside.
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.
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. In a large bowl, toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper.
