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Cranberry Walnut Quinoa Salad

Cranberry Walnut Quinoa Salad
Paula Nemzek for KCTS 9 Cooks

This delicious side is great with grilled salmon or chicken. Even better the next day, when the flavors have a chance to meld.

serves 6

1 cup quinoa
1 cup dried cranberries, roughly chopped
1 cup frozen green beans, defrosted, or use fresh
1/4 cup walnuts, roughly chopped
1/4 cup green onion, sliced
1/4 cup white balsamic vinegar
11/2 tablespoons olive oil
4 cloves garlic, minced, or to taste
1/4 teaspoon each salt and pepper

Rinse quinoa if it's not pre-rinsed. In a medium saucepan, combine quinoa with 2 cups water (or water mixed with chicken or vegetable broth) and bring to a boil at high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed, about 15 minutes.
In a medium bowl, combine cooked quinoa, dried cranberries, green beans, walnuts, and green onions.
In a small bowl, whisk vinegar, olive oil, and garlic until well blended. Pour over the quinoa mixture and toss to blend. Season to taste with salt and pepper. Chill for at least 30 minutes before serving.

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