Quinoa, Avocado

1 cup one quinoa

2 cups water

1/2 teaspoon kosher salt

2 tablespoons dried apricots, sliced or diced

2 tablespoons dried currants

2 medium avocados, cut into 1/2 inch pieces

3 green onions thinly sliced

2 - 3 tablespoons toasted almonds, coarsely chopped

Dressing

finely grated zest of one large lemon

1 to 2 tablespoons fresh lemon juice to taste

3 tablespoons extra-virgin olive oil

1quarter teaspoon ground cumin

1/4 teaspoon ground coriander

small pinch of cayenne pepper

1/4 t.quarter kosher salt.

Directions;Method

1. Soak the dried apricots and currants in hot water for 5 minutes, then drain.

2. Cook the quinoa in salted water until tender, about10 to 15 minutes. Fluff, then cool.

3. Whisk dressing ingredients together.

4. Toss cooled quinoa with apricots, currants, and scallions, add dressing, then gently fold in avocado.

5. Finish with toasted almonds, salt and pepper.

Serve at room temperature. There we go.