1 pound medium strawberries, washed, stemmed and quartered
1/3 cup toasted sliced almonds*
1/3 cup prepared Asian salad dressing
DRAIN oranges reserving syrup. Add water to reserved syrup to make 1 1/2 cups. Combine syrup mixture and quinoa in medium saucepan over medium-high heat. Bring to boil. Reduce to simmer. Cover and cook 15 minutes or until liquid is absorbed. Let stand, covered, 5 minutes. Cool to room temperature. Fluff with fork.
TOSS oranges, strawberries, almonds and dressing in medium bowl to combine. Spread quinoa on serving platter. Spoon fruit onto center of quinoa. Chill until ready to serve.
*To toast almonds: Place 1/3 cup sliced almonds in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.