sliced almonds, lightly toasted and coarsely chopped
fresh mint leaves, finely chopped
Preheat barbecue to high. Rinse quinoa and cook according to package directions using 1 cup (250 mL) water and chicken broth.
Peel one navel orange, then slice it crosswise into 1/2-in. (1 cm) rounds. Cut other unpeeled orange in half cross-wise. Grill orange pieces just until grill marks appear, about 2 min. per side.
In a large serving bowl, combine quinoa, red onion, cumin and almonds. Squeeze juice from orange halves over the salad and add mint. Mix well. Place grilled orange rounds on top of salad. Serve warm or at room temperature.
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