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Cranberry Walnut Quinoa Salad Recipe

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Cranberry Walnut Quinoa Salad image


This recipe for Cranberry Walnut Quinoa Salad, by , is from The Faunce Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rachel Faunce


1 cup quinoa
2 cup water
1/2 teaspoon salt
3/4 cup dried cranberries
1 cup frozen green beans or peas, thawed
1/4 cup chopped walnuts
1/4 cup sliced green onions (optional)
1/4 cup balsamic vinegar
1 1/2 tablespoons olive oil
1-2 cloves of garlic (to taste), minced
salt and freshly ground pepper

Rinse quinoa in several changes of water. Bring the 2 cups of water and salt to a boil. Add quinoa.

Reduce to a simmer, cover, and continue to cook until all water is absorbed, about 20 minutes. Remove from heat and allow to cool uncovered for 15 minutes.

Combine the cooled, cooked quinoa, dried cranberries, green beans or peas, walnuts and green onion until mixed well.

In a small bowl, whisk the vinegar, oil and garlic until well-blended. Pour over the quinoa mixture. Toss well. Season with salt and pepper to taste. Chill at least 30 minutes before serving.

Personal Notes:
Personal Notes:
This recipe is so delicious both Nana and Aunt Rachel submitted it for inclusion in the cookbook. It's a keeper!




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