Kale, Fennel and Citrus Quinoa Salad

For the salad:

• 1 medium fennel bulb, halved lengthwise then cut crosswise into approximately ¼-inch slices
• 1 tablespoon olive oil
• 1 cup Ancient Harvest Quinoa
• 4 cups baby kale, washed and dried
• 2 oranges, peeled and cut into chunks
• ⅓ cup sliced almonds

For the dressing:

• ⅓ cup orange juice
• ¼ cup olive oil
• 1 clove garlic, pressed or grated
• 1 tablespoon honey or Agave nectar
• Salt and pepper to taste