"This light salad is perfect for Jewish Passover meals since Quinoa is not a grain but rather a seed used in the Andes that has nearly a complete protein and is high fiber.
Adapted from a recipe by Ingrid Hoffmann."
Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear.
Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.
Place the cooled quinoa in a large bowl. Add the scallions, cranberries, rice vinegar, orange juice and zest, garlic, olive oil, cumin, cucumber, optional fruit, and parsley/mint and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold. Toast sliced almonds in the toaster oven on "light" setting and sprinkle on top right before serving.