Festive Quinoa, Almond & Dried Cranberry Salad

Ingredients

1 cup quinoa

2 cups chicken broth/stock

1/2 cup dried cranberries

1/3 cup apple cider vinegar

2 Tablespoons maple syrup

1 medium orange

1/3 cup canola oil

Salt and pepper

2 green onions, slice thin

1 cup slivered almonds, toasted

1/2 cup diced celery

1/2 c rough chop flat - leaf parsley

1/4 - 1/3 cup rough chop fresh mint

3 oz rinsed and spun dry arugula

Directions

Add quinoa to stock/broth and cranberries, bring to a simmer, reduce heat to low and cook, covered, for 15 min, until quinoa is cooked through but still al dente.Combine above and whisk.Toss above with quinoa.Dress lightly and season to taste with salt and pepper.

Serve warm or room temperature.