Instructions

1. Put the quinoa in sauce pan and add 2 cups of water and a pinch of salt. Bring to the boil and simmer for about 10-15 minutes. When the water has totally absorbed and the quinoa has become transparent, transfer it to a serving dish, while loosening the grains with a fork. Let it cool.
2. Meanwhile, soak the dried fruits in warm water for 5 minutes then drain. Grate the lemon zest, then juice its flesh. Mix these with the oil and spices. Add salt & pepper to your liking. Thinly slice the white part of the spring onions. Dry-toast the almonds (without oil), then coarsely chop.
3. When the quinoa is cool enough, cut the avocado in half, remove the stone with a small spoon, then dice or slice its flesh.
4. Add the avocado, dried fruit, almonds and spring onions to the cooled quinoa. Drizzle with the dressing, stirring gently.