A grain salad is perfect for summer barbecues, picnics and potlucks. Try quinoa with dried cherries and almonds tossed in a bright citrus vinaigrette.
Rinse quinoa; drain well. Bring quinoa and stock to boil in small saucepan on medium-high heat. Reduce heat to low; cover and simmer 12 minutes or until liquid is absorbed.
Meanwhile, mix orange juice, agave nectar, oil, Seasoning and lime juice in small bowl until well blended.
Mix quinoa, bell pepper, cherries, cucumber, almonds and onion in large bowl. Drizzle with dressing; toss well. Sprinkle with cilantro. Serve at room temperature.