A light and bright salad that is infinitely adaptable to what you have on hand in the vegetable bin.
- 11 1/2 ounces dry quinoa
- 1/2 cup dried cranberries
- 6 ounces fresh green beans, lightly steamed and chopped
- 1/2 red bell pepper, roasted and chopped
- 3–4 scallions, chopped
- 1 large orange, peeled and cut into sections
- 1/2 cup walnut pieces
- 1/3 cup extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 clove garlic, minced
- 1/2 tsp. salt
- 1/8 tsp. ground white pepper
- Rinse quinoa until water runs clear. In a medium-sized saucepan, add the quinoa and water to cover. Bring to a boil, then lower heat to a simmer. Cook until the water cooks off and the quinoa is tender, stirring occasionally.
- Meanwhile, pour hot water over cranberries and give them a few minutes to plump. Drain and set aside.
- In a large bowl, combine the quinoa, cranberries, green beans, roasted red pepper, scallions, orange sections, and walnuts.
- Stir in the olive oil and balsamic vinegar. Season with salt and pepper. Serve.
- I omitted the oil and subbed with a splash of low sodium vegetable broth.
- Serving Size: 12
- Calories: 210
- Sugar: 5
- Sodium: 101
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 25
- Protein: 5
- Cholesterol: 0