Moroccan Bowls

Make a small tear in the top of the quinoa bag and microwave for 1 minute. Halve the lemon. Peel and mince the garlic. Thinly slice the apricots. Halve the avocado and remove the pit. Slice the flesh. Roughly chop the romaine.

In a small bowl, combine the lemon juice, garlic, cumin, 2 tbsp olive oil, 1 tbsp water, and a pinch of salt and pepper. Divide the quinoa and chopped lettuce between 2 bowls. Top with sliced apricots, sliced avocado, and almonds. Drizzle with lemon cumin dressing.