Quinoa Salad

• 1 cup quinoa
• 2 cups chicken or vegetable stock
• 1 hothouse cucumber, diced
• 2 scallions
• 1/2 cup roasted red pepper, diced
• 1/4 cup flat leaf parsley, finely chopped
• 1 tablespoon fines herbs (recommended: Spice Island)
• 1/4 cup crumbled feta cheese
• 3 tablespoons slivered almonds
• 9 cups spring salad mix
• 1/4 cup light roasted garlic and balsamic salad dressing

1. Combine quinoa and stock in small pot and bring to a boil.
2. Reduce to simmer and cover.
3. Cook 10 to 15 minutes or until liquid has been absorbed.
4. Let cool completely.
5. In a large mixing bowl, combine cooled quinoa with remaining ingredients.
6. Toss to mix thoroughly.
7. Serve chilled on a bed of greens tossed with a little dressing.

quinoa, chicken, hothouse cucumber, scallions, red pepper, flat leaf parsley, fines herbs, feta cheese, almonds, spring salad mix, light roasted garlic

Taken from www.foodnetwork.com/recipes/sandra-lee/quinoa-salad-recipe.html (may not work)