Quinoa Salad with Orange-Cumin Vinaigrette

We had this last night, and it was yummy!  It kept well for leftovers, too.  I found this is Vegetarian Times presents Healing Foods Cookbook (2011)

1/3 c. sliced almonds (*I used Almond Accents Sea Salt & Cracked Pepper sliced almond)
1 c. quinoa, rinsed through a mesh strainer until the water runs clear, and drained
1/4 tsp. salt
1/3 c. dried apricots, diced small (*I used dried cherries, already on hand)
1/3 c. raisins (*I used currants, already on hand)
1/3 c. fresh orange juice (about 1 large orange)
1 shallot, finely chopped (2 tbsp.) (*I used red onion)
2 tbsp. chopped cilantro
2 tbsp. chopped fresh mint
2 tbsp. chopped fresh parsley
1 tbsp. grated orange zest
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 tbsp. olive oil
2 oranges, peeled, sections cut from membranes

1.  Toast the almonds in a dry skillet or toaster oven for 4-5 minutes or until pale brown and fragrant, stirring often.

2.  Boil 2 cups water in a medium saucepan.  Add quinoa and salt, reduce heat to medium-low, and simmer 15 minutes, or until tender and most of water is absorbed.  Drain (if needed); transfer quinoa to large bowl.  Toss with apricots and raisins.

3.  Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin, and coriander.  Whisk in oil.  Pour dressing over quinoa, and toss to coat.  Garnish with oranges and almonds.

I'll include the nutritional info:  for 4 servings:
383 cal
9 g prot
14 g total fat (2 sat)
61 g carb
0 mg chol
161 mg sod
7 g fiber
22 g sugars