Quinoa Salad
1 cup red quinoa
2 cups chicken or vegetable stock or broth
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice or balsamic vinegar
2 scallions, chopped
1/2 cup plain, chopped almonds, toasted
1/2 cup dried cranberries
1 cup crumbled feta or goat cheese

Cook quinoa according to package directions, using the stock or broth instead of water. Once cooked, put quinoa into a bowl and allow it to cool to room tempertature. Toss with oil and vingear or lemon juice. Add scallions, almonds, cranberries and cheese.