Quinoa Salad with Orange-Cumin Vinaigrette

This light salad makes a satisfying meal, thanks to quinoa, a whole grain that's high in protein and calcium (nutrional value of quinoa, see 4/20 post).

1/3 cup sliced almonds, toasted
1 cup quinoa, rinsed and drained
1/4 tsp salt
1/3 cup dried apricots, diced into small pieces
1/3 cup raisins (I used dried cranberries, you could use dried blueberries, use your imagination)
1/3 cup orange juice
1 shallot, finely chopped (2 TBSP)
2 TBSP chopped fresh parsley
2 TBSP chopped cilantro
2 TBSP chopped fresh mint
1 TBSP grated orange zest (from the peel)
2 oranges, peels cliced off and scctions cut out
(I bet canned mandarins, drained, would work just fine)
1/2 tsp ground cumin
1/2 tsp ground coriander
2 TBSP olive oil

1. Toast almonds, set aside

2. Bring 2 cups water to a boil in pan. Add quinoa and salt, reduce heat to medium-low and simmer 15 minutes, or until tender and almost all water is absorbed. Drain, then transfer 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 over quinoa, and toss to coat. Garnish with orange slices and toasted almonds. (I tossed all the oranges pieces into the salad, instead of just using for garnish).