Moroccan Style Quinoa Salad

In a small bowl, soak the raisins and sliced apricots in hot water for 5 minutes. Drain and set aside.

Cook the quinoa according to directions on the package. Fluff with a fork and put in a large bowl in the fridge to cool off to room temperature.

In another small bowl, combine the finely grated zest from the lemon and the juice. Whisk in the olive oil, coriander, cumin, paprika and ¼ teaspoon salt.

Add the dried fruit, avocado, green onion and toasted almonds to the quinoa. Drizzle on the dressing and toss to coat. Season with remaining salt and pepper, as needed.