Sweet and Savory Red Quinoa Salad

1 cup red quinoa, rinsed and drained
2 cups water
1/4 cup goat cheese, crumbled
1/2 cup frozen wild blueberries, thawed
1/4 cup organic apple-juice sweetened dried cranberries
1/4 cup almonds
1/4 cup walnuts
1/4 cup extra virgin olive oil
Celtic sea salt
freshly-ground black pepper

Combine quinoa and water in a small sauce pot over high heat.  Bring to a boy, then reduce to simmer for 20 minutes or until quinoa has absorbed all of the liquid.  Remove from heat and fluff with a fork.

While quinoa is cooking, dry toast nuts in a skillet over medium heat, shaking often to stir.  Add pinch of Celtic sea salt.  Remove from heat when nuts are fragrant, taking care not to burn.  Set aside.

Combine cooked quinoa and olive oil, salt and pepper in a large bowl.  Add in berries and stir; fold in nuts.  Top with sprinkled goat cheese.