Cranberry Almond Quinoa (Or Couscous) Salad |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I got the original recipe from the TV show Weighing In. I modified it to accomodate my pantry and my allergies. I have tried to indicate the different combinations I've tried and enjoyed. Ingredients:
1 cup quinoa (may substitute couscous) |
1 cup dried cranberries (also try dried blueberries, or dried cherries, or a combination) |
1 cup frozen green beans, defrosted (may use fresh) |
1/4 cup almonds, chopped (may also use pecans, walnuts, or a combination) |
1/4 cup green onion, sliced |
1/4 cup balsamic vinegar |
1 1/2 tablespoons olive oil |
4 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Combine the quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed. (If using couscous, simply prepare according to directions on package.).
2. In a medium bowl, combine cooked quinoa (or couscous), dried berries, green beans, nuts, 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/couscous mixture. Toss until well blended. Season with salt and pepper, to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.
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