Quinoa, Fennel and Orange Salad with Cranberry Nut Salsa

Ingredients

• 1 cup quinoa – try the multi-colored for a treat
• 1 teaspoon fennel seeds
• 1 ¾ cup vegetable stock
• 1 bulb fennel, white part shaved
• 2 green onion, finely sliced
• ½ cup grated carrot
• 8-10 basil leaves
• 8-10 mint leaves
• Zest and juice of 1 orange
• 2 tablespoons olive oil

Cranberry Nut Salsa

• 2 ounces nuts (great choices are sliced almonds, chopped hazelnuts, walnuts, pecans, cashews)
• 2 ounces cranberries
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar

Instructions

1. Heat a large heavy saucepan over medium heat. Add the quinoa and fennel seed and cook, shaking pan until fennel is aromatic, 1-2 minutes. 
2. Add stock and bring to a simmer.  Reduce heat and cook for 10-12 minutes or until tender but still with a “bite.”  If any liquid is remaining, strain then fluff quinoa with a fork and set aside.
3. Prepare the cranberry nut salsa: roast nuts in a 350°F oven for 5-6 minutes until just golden. Place cranberries, vinegar and sugar in a small saucepan and gently warm.  Add roasted nuts and remove from heat.
4. Toss quinoa with fennel, green onion, carrot, orange zest and herbs. Whisk orange juice and olive oil and toss with quinoa.
5. To serve, place into bowls and spoon over the cranberry nut salsa.