Ingredients

• 1     cup dry quinoa
• 2   cups water
• 1½     teaspoon cinnamon
• ¼     teaspoon cayenne pepper
• ½     teaspoon minced fresh ginger
• ½     cup grated carrots
• ½     cup red bell pepper, chopped
• 3     green onions, sliced (about ½ cup)
• 1     cup celery
• ¼     cup dried cranberries
• salt     & pepper
• 2     tablespoon sunflower seeds
• 1     tablespoon sesame seeds

Vinaigrette

• ½     cup grapefruit juice
• 2     tablespoon rice vinegar
• 2     tablespoon olive oil

Bring the water to a boil and add quinoa, cinnamon, cayenne, salt, ginger. Reduce heat, cover, and simmer 13 minutes.

Let the quinoa cool a bit, then toss with carrots, bell peppers, green onions, celery, and cranberries.

Whisk together grapefruit juice, vinegar, and oil. Stir into the salad for even coverage. Taste and add salt and pepper if necessary.

Top with sunflower and sesame seeds.