Place quinoa and sea salt in boiling water, cover, reduce the flame to medium-low and simmer 12 to 15 minutes. Remove from the flame. Place quinoa in a medium mixing bowl and toss to cool. When cool add cranberries, raisins, almonds, and organes. Whisk the dressing ingredients together and pour over the salad. Toss to mix. Place a lettuce leaf on each serving plate. Place salad on top and serve as is or chilled.
21g fat (36% calories from fat),