Quinoa Pilaf

• 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

1. 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.

stock, quinoa, dried apricots, fennel, cranberries, green pepper, red pepper, dressing, raspberry, orange juice concentrate, honey, olive oil, garlic, salt

Taken from www.epicurious.com/recipes/member/views/quinoa-pilaf-50179711 (may not work)