Quinoa And Avocado Salad With Dried Fruit, Toasted Almonds, And Lemon-Cumin Vinaigrette

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
876
FAT
214%
CHOL
0%
SOD
5%

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Ingredients for 4 servings

2 Tbs. dried apricots, thinly sliced

2 medium scallions, white and light green parts only, thinly sliced

Freshly ground black pepper

2 to 3 Tbs. coarsely chopped toasted almonds

2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/2-inch chunks

1 cup red or white quinoa, rinsed well

3 Tbs. raisins (preferably a mix of dark and golden)

1 large lemon

1/4 tsp. ground coriander

1/4 tsp. ground cumin

3 Tbs. extra-virgin olive oil

Kosher salt

1/4 tsp. sweet paprika

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