Quinoa Salad with Cranberries and Walnuts
I found this recipe awhile ago, but never wrote the source down. I’ve changed it here a bit. The original recipe calls for serving the dish cold, but I think it works hot as well. This dish would also be great with some crumbled blue cheese added in, or pecans instead of walnuts.
Prep and Cook Time: 20 minutes
Makes: Serves 4
1 cup quinoa
1 cup dried cranberries
1 cup frozen green beans, defrosted
¼ cup walnuts, chopped
¼ cup parsley, chopped
¼ cup balsamic vinegar
1 ½ tablespoons extra virgin olive oil
1 clove garlic, minced
1 teaspoon fresh thyme, minced
1 teaspoon sea salt, divided
¼ teaspoon fresh ground black pepper
Add 1 cup of quinoa to a medium pot. Add in 2 cups of water. Bring the quinoa and water to a boil. When boiling add ½ teaspoon sea salt and reduce the heat so the quinoa simmers. Cover the pot with a lid and simmer for about 15 minutes, or until all the water is absorbed. Toss with a fork to fluff.
While the quinoa is cooking mix the dressing in a small bowl. Add in ¼ cup balsamic vinegar, 1 ½ tablespoons of extra virgin olive oil, the minced garlic, 1 teaspoon fresh minced thyme, ½ teaspoon sea salt and fresh ground black pepper to the bowl. Whisk to combine.
Defrost the green beans in the microwave. Cut the beans in half or quarters if you wish.
When the quinoa is done cooking, add the cooked quinoa to a large bowl. Add in 1 cup dried cranberries, 1 cup green beans, ¼ cup chopped walnuts, and ¼ cup chopped parsley. Toss to combine. Pour the dressing over the quinoa mixture and toss to coat. Serve hot, cold, or at room temperature.