Curried Citrus Quinoa with sultanas and almonds

I have been looking for some alternatives to sandwiches for lunches lately and I remembered a lovely light quinoa salad we had in England recently from Waitrose.  I found this recipe at http://allrecipes.com/recipe/curried-citrus-quinoa-with-raisins-and-toasted-almonds/ and it was perfect. I really didn't change a thing, maybe I added a little more curry powder after tasting it but that is just a personal preference.  The toasted almonds are a must so be sure to keep them separate until serving for the requisite crunch.

Ingredients:
1 cup quinoa
1 cup low-sodium vegetable (I used chicken) stock
1 cup water

1/4 cup fresh orange juice
2 tblspn fresh lemon juice
2 tblspn olive oil
1 tspn dijon mustard
2 tspn honey
1 tblspn curry powder
2 tblspn minced red onion
1/2 cup sultanas/raisins
sea salt
1/2 cup lightly toasted slivered almonds

Method:

• Combine the water, stock and quinoa in a medium sized saucepan and bring to the boil over high heat
• Once boiling, reduce heat to medium, cover and leave to simmer for approx 10-15mins until the quinoa is tender and the liquid has been absorbed.
• Make the dressing by whisking the juices, mustard, oil, honey and curry powder together in a bowl.
• Stir in the cooked quinoa, red onion and sultanas and season with salt.
• Cover and allow to cool in the refridgerator until ready to serve.
• When ready to serve, combine add half of the almonds into the salad and serve the remaining half as a garnish.