Steps:
- Whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper. Cook quinoa and allow to cool. Meanwhile, place cranberries and apricots in a small bowl, cover with warm water & let stand for about 5 minutes.Drain & set aside. Cut avacados into bite-sized chunks & place in a small bowl & toss with 1 Tbsp. of dressing. Place cooled quinoa in a large salad bowl. Add cranberry mixture, avocados, green onions and almonds. Add remaining dressing and toss to combine.
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