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.