Quinoa with Dried Fruit and Lemon Cumin Dressing

Vinaigrette
3 Tablespoons raisins

2 Tablespoons dried apricots, thinly sliced

1 cup quinoa, rinsed well (if needed for that brand)

1 large lemon

3 Tablespoons olive oil

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon sweet paprika

2 medium scallions, thinly sliced

2-3 Tablespoons slivered almonds

freshly ground pepper

salt to taste
In a 2 quart saucepan bring 2 cups water and 1 cup quinoa to a boil over high heat. Cover and reduce heat to medium low and simmer until the water is absorbed, 10-15 minutes. When cooked fluff the quinoa with a fork and allow to cool.
Finely grate the zest from one lemon and then squeeze one Tablespoon of juice from the lemon. Mix the zest, lemon juice, oil, coriander, cumin and paprika and a 1/4 teaspoon salt in a small bowl.
In a large bowl, toss the remaining ingredients with the quinoa. Add the dressing and stir. Adjust taste with salt and pepper if needed. May be served room temperature or cold.