1/2 C quinoa
1 C chicken stock
1 Tb evoo
1 Tb lemon juice
1 Tb orange juice
1 clover garlic, finely minced
1 scallion, thinkly sliced
1 tsp fresh, grated ginger
1 Tb dried cranberries, chopped
2 Tb toasted pine nuts, chopped
Rinse quinoa under cold running water and let drain. Put in a pot with stock and salt. Bring to boil and reduce and cover. Simmer until stock absorbed, about 20 minutes. Will look a little sticky, that's ok.
Mix second group in a small bowl.
Mix third group in a big bowl.
Let quinoa cool so as not to cook group 3, then toss together. Salt and pepper. Pour group 2 over, stir. Good at room temperature. Don't serve right away, leave time for flavors to blend.