Ingredients:
1 1/4 c. water
1 c. quinoa
1 orange
1/4 fennel bulb, cored and sliced
2 scallions, chopped (w/ green part)
1 T. olive oil
1 T. white balsamic vinegar
1/2 t. ground cumin
1/8 t. cayenne pepper
1/4 t. sea salt
1/4 t. black pepper

Directions:
In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low and simmer 30 mins. until all water ins absorbed. Remove from heat and let stand 5-10 mins. Fluff w/ fork and cool.

In a small bowl, combine oil, vinegar, cumin, salt, pepper and cayenne. Zest the orange and add zest to vinaigrette.

Peel the orange and separate into sections. Cut sections into bite-sized pieces.

Combine quinoa, orange pieces, fennel, scallions and vinaigrette in a medium bowl. Toss lightly. Serve at room temp. or chilled.

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