INGREDIENTS
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3 Tbs. cranberries
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2 Tbs. dried apricots, thinly sliced
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1 cup red or white quinoa, rinsed well
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Kosher salt
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1 large lemon
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3 Tbs. extra-virgin olive oil
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1/4 tsp. ground coriander
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1/4 tsp. ground cumin
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1/4 tsp. sweet paprika
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2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/2-inch chunks
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2 medium scallions, white and light green parts only, thinly sliced
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2 to 3 Tbs. coarsely chopped toasted almonds
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Freshly ground black pepper