Instructions: 1. In a saucepan over high heat, bring stock to a boil. Meanwhile, in a nonstick skillet over medium-high heat, lightly toast quinoa for 1 minute. Add quinoa to boiling stock; reduce heat to medium low. Cook, covered for 15 minutes or until tender and liquid is absorbed. Transfer to a serving bowl.

2. When quinoa has cooled, add fennel (fresh anise bulb), red peppers, snow peas, apricots and dried cranberries.

3. In a bowl combine vinegar, orange juice concentrate, honey, olive oil and garlic; whisk well. Pour dressing over salad; toss to coat well. Serve.

VARIATION: replace quinoa with orzo or with brown rice.

Description: "Quinoa Salad with Fennel, Red Pepper and Apricots in an Orange Dressing"

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