Quinoa Salad with Lemon Cumin Vinaigrette

Lydele made this salad for a group last fall, it was a hit and goes with anything. This Quinoa salad can be changed using a variety of vegetables or nuts and flavors.
Quinoa is actually a seed that has the properties of a grain. It is a complete protein, high in fiber and easy to digest.
In a medium saucepan add 1 cup of Quinoa to 2 cups boiling water, lower heat to simmer and cover until water is absorbed. Fluff with a fork and turn onto baking sheet to cool.
3 Tablespoons raisins
2 Tablespoons thinly sliced dried apricots (I used orange cranberries)
Soak raisins and apricots in hot water for 5 minutes, drain and set aside.
2 avocados, diced
2 medium green onions, sliced
2-3 Tablespoons chopped almonds, toasted

In a bowl, combine Quinoa, raisins, apricots, avocados, green onions, and most almonds.

Lemon Cumin Vinaigrette:
1 finely grated peel from a large lemon
1 Tablespoon lemon juice
3 Tablespoons olive oil
1/4 teaspoon cumin
1/4 teaspoon coriander (optional)
1/4 teaspoon paprika
Whisk together well. Toss with salad, salt and pepper, to taste.
Top with remaining almonds.