Cranberry Walnut Quinoa Salad

Recipe by Meg Griffith Washburn

Ingredients

• 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

Directions

• 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.

Serving Size
2 servings

Posted To: Sides, Vegetarian