Take the figs, apricots, cranberries, raisins, prunes, and golden raisins and mix them in a bowl. Add sufficient water to cover them all. Place a lid on the bowl and soak these overnight for about 8 hours.

The next day, pour the contents of the bowl in a saucepan and stir with some pine nuts. Keep it on a simmer and cook it. Make sure you stir continuously until the fruit is soft but has its shape intact. This is normallyachieved after 30 minutes.

Remove from the heat; add the dry fruits and liquid in a bowl. Serve cool at room temperature with fresh fruit juice.

Take a medium bowl, add hot water to it and soak the raisins and apricots in it for 5 minutes. Drain this mix and keep it aside. Take a saucepan; add 2 cups of water, quinoa, and salt to taste.

Boil this over a high flame and cover it. Keep reducing the heat and simmer until the water gets absorbed. The quinoa should become translucent and soft. After 10 to 15 minutes, fluff the quinoa using a fork and keep it in a baking sheet for cooling.

Squeeze the lemons and add the juice to a bowl along with olive oil, coriander, cumin, paprika and salt to taste. Take some vinegar and toss the quinoa, raisins, apricots, avocado, scallions and almonds together in it. Add some more salt and pepper as per taste and serve it fresh.