Quinoa And Hazelnut Salad

• Vinaigrette:
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons olive oil
• 3 green onions, sliced
• 4 teaspoons freshly squeezed lemon juice
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh parsley
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon fennel seed
• salt to taste
• 3 cups water
• 1 1/2 cups quinoa, rinsed and drained
• 1/2 cup hazelnuts
• 5 tablespoons sweetened dried cranberries
• 1 apple, cored and chopped

1. Blend orange juice, olive oil, green onion, lemon juice, chives, cilantro, parsley, balsamic vinegar, fennel seed, and salt together in a blender until dressing is smooth.
2. Bring water and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts out on a baking sheet.
4. Roast hazelnuts in the preheated oven until toasted and fragrant, 7 to 10 minutes. Pour nuts onto a clean towel and rub to remove skins; roughly chop hazelnuts and discard skins.
5. Combine quinoa and cranberries in a large bowl; pour dressing over the top and toss to coat. Stir apple and hazelnuts into quinoa mixture just before serving. Season with salt.

vinaigrette, freshly squeezed orange juice, olive oil, green onions, freshly squeezed lemon juice, fresh chives, fresh cilantro, parsley, balsamic vinegar, fennel seed, salt, water, quinoa, hazelnuts, cranberries, apple

Taken from www.allrecipes.com/recipe/241006/quinoa-and-hazelnut-salad/ (may not work)