Cranberry Orange Quinoa Salad

• 2 cups quinoa
• 3 tablespoons butter or 3 tablespoons margarine
• 2 cups orange juice
• 2 cups water
• 2 cups dried cranberries
• 3 green onions, chopped
• 12 cup toasted pine nuts
• 1 fuji apple, chopped
• 12 cup olive oil
• 12 cup apple cider vinegar
• 1 12-2 teaspoons Chinese five spice powder (to taste)
• 34 teaspoon garlic powder
• 2 teaspoons honey
• salt

1. Melt butter to saucepan and add quinoa.
2. On medium heat, toast quinoa until light golden brown.
3. Add OJ and water to pan and bring to a boil then simmer on low for 30 min until liquid is absorbed.
4. In mixing bowl, combine cranberries, chopped green onions, toasted pine nuts, and chopped apple.
5. In a measuring cup, mix olive oil, vinegar, spices, and honey.
6. Blend well.
7. Add cooked quinoa to bowl and toss well with the dressing.
8. Chill in the refrigerator for at least 30 min before serving.
9. Refrigerate for up to 4 days.

quinoa, butter, orange juice, water, cranberries, green onions, nuts, fuji apple, olive oil, apple cider vinegar, garlic, honey, salt

Taken from www.food.com/recipe/cranberry-orange-quinoa-salad-417405 (may not work)