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Melt butter in small skillet until sizzling; add almonds and 2 tablespoons sugar. Cook over medium heat 4-5 minutes or until sugar melts and almonds are golden brown. Watch closely to prevent burning. Remove from heat; stir in remaining 1 tablespoon sugar. Quickly spread onto waxed paper; cool completely. Break into pieces. Set aside. Combine all dressing ingredients in small jar with tight-fitting lid; shake well. Set aside. Combine water, quinoa and 1/4 teaspoon salt in 1-quart saucepan. Cook over medium-high heat 5 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 12-15 minutes or until water is absorbed. Remove from heat; let cool 15 minutes. Combine almonds, cooked quinoa and all remaining salad ingredients in large bowl. Pour dressing over salad; stir until well mixed. Refrigerate at least 2 hours to blend flavors.
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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
Adjustable stand — hold cookbook or tablet at eye level while cooking
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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
Adjustable stand — hold cookbook or tablet at eye level while cooking