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Mixed quinoa — white, red, black for visual appeal and varied texture
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Wire mesh fruit bowl — air circulation prevents premature ripening
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Mixed quinoa — white, red, black for visual appeal and varied texture
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Wire mesh fruit bowl — air circulation prevents premature ripening
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DRAIN oranges reserving syrup. Add water to reserved syrup to make 1 1/2 cups. Combine syrup mixture and quinoa in medium saucepan over medium-high heat. Bring to boil. Reduce to simmer. Cover and cook 15 minutes or until liquid is absorbed. Let stand, covered, 5 minutes. Cool to room temperature. Fluff with fork. TOSS oranges, strawberries, almonds and dressing in medium bowl to combine. Spread quinoa on serving platter. Spoon fruit onto center of quinoa. Chill until ready to serve. *To toast almonds: Place 1/3 cup sliced almonds in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.