Quinoa Salad

1 1/2 c. quinoa
1/2 c. sunflower seeds
1/2 c. dried cranberries

Vinaigrette:
1/4 c. white balsamic vinegar
2 T. Dijon mustard
2 T. orange juice
1 clove garlic, minced
1/2 c. olive oil

Rinse the quinoa in a colander. Cook according to package directions. Drain the quinoa. Mix together the vinaigrette ingredients. Add the sunflower seeds, cranberries and vinaigrette to the quinoa. Refrigerate for 1 to 2 hours before eating.

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