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Quinoa and Avocado Salad

Source

Fine Cooking magazine

Ingredients

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3 tbs raisins
2 tbs dried apricots thinly sliced
1 cup quinoa (red or white)
sea salt
1 large lemon
3 tbs extra-virgin olive oil
14 tsp ground coriander
14 tsp ground cumin
14 tsp paprika
2 avocados pitted, peeled and cut into chunks
2 scallions thinly sliced
2-3 tbs chopped toasted almonds
freshly ground black pepper

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