Prep: 1. Soak raisins and apricots in hot water for 5 minutes; drain and set aside. 2. Bring to boil: 2 cups water, quinoa, and 1/2 teaspoon salt. 3. Cover, reduce heat to medium low, and simmer until water is absorbed and quinoa is translucent and tender, 10 to 15 minutes. Fluff with a fork and cool to room temperature. 4. Chop avocado and scallions; toast and chop almonds; zest and juice lemon. Make: 1. Whisk together: lemon zest, lemon juice, olive oil, coriander, cumin, paprika, and 1/4 tsp. salt. 2. Toss vinaigrette with quinoa, raisins, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper.