Nutritional Wisdom with Carly Pollack

Cranberry Walnut Quinoa Salad

Submitted by Meg Griffith Washburn
Cranberry Walnut Quinoa Salad Cranberry Walnut Quinoa Salad (shown with Grilled Flounder with Lemon Caper Sauce, sweet potatoes and steamed greens)

1/2 cup quinoa, uncooked
1/4 cup dried cranberries
1/4 cup walnuts, chopped
1/2 cup green onions, chopped
1/8 cup balsamic vinegar
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1/4 tsp sea salt
1/8 tsp black pepper

Combine quinoa with one cup of water in a small saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed. In a medium bowl, combine cooked quinoa, cranberries, walnuts, and green onions until well mixed. In a small bowl, whisk the balsamic vinegar, oil, and garlic until well-blended. Pour over the quinoa mixture and toss until well-blended. Season with sea salt and pepper. Chill in the refrigerator for at least 30 minutes before serving.

2 Servings