Cranberry Walnut Quinoa Salad

Serves 6 as a starter or side dish or 4 as a main course

½ cup white quinoa

½ cup black quinoa (any type of quinoa works)

2 cups vegetable or chicken stock

½ teaspoon salt or to taste

¾ cup dried cranberries

¼ cup minced Italian parsley

1 cup frozen Edamame

¼ cup chopped walnuts(toasted and crushed into pieces the size of cranberries)

¼ cup sliced green onion

¼ cup balsamic vinegar

1 ½ tablespoons olive oil

1-2 cloves of garlic (to taste) minced

Freshly ground pepper

1. Rinse the quinoa in several changes of water. Combine the 2 cups vegetable or chicken stock and ½ teaspoon salt in a medium saucepan and bring to a boil over high heat. Reduce heat to simmer, cover, and continue cooking until all water is absorbed, about 20 minutes. Remove from the heat, uncover, and allow cooling for 15 minutes.

2. In a medium bowl, combine the cooked quinoa, dried cranberries, parsley, Edamame, walnuts, and green onions until well mixed.

3. In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa mixture. Toss until well blended.

4. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before

serving.

Nutrition Information

Calories: 234, Fat: 8g, Saturated fat 1g, Carbohydrate 36g, Protein 5g, Cholesterol 0 mg, Fiber 3 g.