3 Tbs. raisins (preferably a mix of dark and golden), or currants
2 Tbs. dried apricots, thinly sliced
1 cup red or white quinoa, rinsed well
Kosher salt
1 large lemon
3 Tbs. extra-virgin olive oil
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. sweet paprika
1 medium firm-ripe avocado (6 to 7 oz.), pitted, peeled, and cut into 1/2-inch chunks
2 medium scallions, white and light green parts only, thinly sliced (I omitted)
2 to 3 Tbs. coarsely chopped toasted almonds (I used sliced almonds)
Freshly ground black pepper