RECIPE quinoa salad with cranberries and walnuts


1 cup quinoa

2 cups water

1 cup dried cranberries

¼ cup walnuts, chopped

¼ cup green onions, sliced (or  ½ yellow onion, minced)

¼ cup balsamic vinegar

1 ½  T olive oil

4 cloves garlic, minced

½ tsp salt

¼ tsp pepper


Combine quinoa and water in medium saucepan, bring to a boil over high heat.  Reduce heat to a simmer, cover, and continue to cook until all the water is absorbed.

In a medium bowl, combine the other ingredients.  Toss with cooked quinoa.

Cover and chill in refrigerator for at least 30 min before serving.

This cold salad has a refreshing nutty taste that complements the unique flavor of quinoa.  Easy to make and travels well for BBQs, potlucks or picnics.


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