Ingredients
2 c veg stock (I ended up using water and adding salt for Passover)
1 c quinoa, rinsed
1/2 c dried apricots, diced
1 c fennel, diced
1/4 c dried cranberries
1 c green pepper, diced
1 c red pepper, diced
Dressing:
2 tbsp raspberry or balsamic vinegar
2 tbsp orange juice concentrate
1 tbsp honey
1 tbsp olive oil
1 tsp garlic, minced (I used more)
Salt and Pepper to taste
Preparation
Bring the stock to a boil over high heat and add quinoa. Reduce heat to medium low. Cook covered for 15 minutes (if that water is not all absorbed, just strain the quinoa). Transfer to a serving bowl and allow to cool. Add fennel, peppers, apricots, and dried cranberries. Combine the dressing ingredients in a small bowl. Whisk well. Pour dressing over salad and toss to coat.
