Quinoa Salad

Quinoa is an excellent source of protein and delicious with just about anything. It sprouts in a day and keeps in the refrigerator for a few more.  You can also cook it up a little quicker than rice and is good warm and cold with anything.  I buy it in bulk, but have seen it in a package and is known as an ancient Peruvian grain.  This salad was inspired by the Nectarine,  I love stone fruits that are so plentiful at market in June.  Enjoy this blend of crunch and color.

4 cups Romain and  2 cups Arugula, 1 cup cooked Quinoa or 2 cups sprouted, 1/2 cup slivered Almonds, 1 red bell pepper sliced, 2 Nectarines sliced.
Dressing: 1/4 cup orange juice
                2 Tbsp. honey mustard
                2 Tbsp. ground flax seed
                2 Tbsp. balsamic vinegar