- - - - - - Salad - - - - - -

2 C low-sodium broth
1 C quinoa rinsed
1 C diced fennel bulb
1 C diced snow peas
1/2 C diced dried apricots
1/4 C diced dried cranberries or cherries




- - - - - - Dressing - - - - - -

2 tbl raspberry vinegar
2 tbl orange juice concentrated
1 tbl honey    or Stevia
1 tbl olive oil
1 tbl minced garlic


                                     
- - - - - - Easy to prepare - - - - - -

In saucepan broth/bouillon to gentle boil, stir in quinoa.
Reduce heat to med-low, cover & cook for 15 min.
Transfer to serving bowl, let cool.

Stir in fennel, red pepper, snow peas, apricots & cranberries.

In small bowl, stir vinegar, orange juice, honey, olive oil & garlic.

Combine & toss.

Yield: 7 cups.

Variations include - using couscous, orzo, brown rice
and other ancient grains

Stevia can take the place of the honey   :)