Ingredients:

HEALTHY NOTE: What is quinoa? It's your new favorite alternative to rice and couscous. It's so full of protein and fiber, the United Nations even calls it a "supercrop."

For the dressing:
1/4 cup fresh orange juice
2 tablespoons extra virgin olive oil
1 1/2 tablespoons low-fat buttermilk
2 teaspoons honey
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

For the salad:
1 1/3 cups uncooked quinoa
2 3/4 cups water
1/2 teaspoon salt
1 cup thinly sliced green onions
1 cup sweetened dried cranberries
1/3 cup chopped fresh parsley
3 tablespoons sliced almonds, toasted

Directions:

To prepare dressing, combine first 6 ingredients in a small bowl; stir with a whisk until well blended.

To prepare salad, place quinoa in a large nonstick skillet; cook 4 minutes over medium heat, stirring frequently. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well. Combine quinoa, 2 3/4 cups water and 1/2 teaspoon salt in a large saucepan; bring to a boil. Cover and reduce heat; simmer 20 minutes or until liquid is absorbed. Remove from heat and cool to room temperature. Stir in dressing, onions and the remaining ingredients. Cover and chill.

NUTRITIONAL INFO: Calories 170; fat 5.2g (saturated fat 0.6g); protein 3.5g; cholesterol 0mg; sodium 245mg; fiber 2.7g; carbohydrate 28.8g

Yield:

10 servings of about 1/2 cup