Lemon Cumin Quinoa

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.