Recipe for Quinoa Salad with Fennel, Red Pepper and Apricots in An Orange Dressing 
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Yield:
7
Ingredients:
Amount Ingredient
SALAD: ----------------
2 cup defatted low-sodium broth (500ml)
1 cup quinoa (250ml) rinsed
1 cup diced fennel bulb (250ml)
1 cup diced red bell pepper (250ml)
1 cup diced snow peas (250ml)
1/2 cup diced dried apricots (125ml)
1/4 cup dried cranberries (50ml)
(or dried cherries or raisins)
----------------- DRESSING: ----------------
2 tbl raspberry vinegar (25ml)
2 tbl orange juice concentrate (25ml)
1 tbl honey (15ml)
1 tbl olive oil (15ml)
Instructions:
Instructions: Quinoa Salad with Fennel, Red Pepper and Apricots in an Orange Dressing

In a saucepan bring broth/bouillon to a boil; stir in quinoa. Reduce heat to medium-low, cover and cook for 15 minutes or until tender and liquid absorbed. Transfer to serving bowl; cool.

Stir in fennel, red pepper, snow peas, apricots and dried cranberries.

In a small bowl, stir together vinegar, orange juice concentrate, honey, olive oil and garlic. Pour dressing over quinoa and vegetables; toss to coat.

Yield: 7 cups

NOTES : Looks like this idea could be used for couscous, orzo, brown rice, or other grain...

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