Quinoa & Walnut Salad

A light and bright salad that is infinitely adaptable to what you have on hand in the vegetable bin.




  1. 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.
  2. Meanwhile, pour hot water over cranberries and give them a few minutes to plump. Drain and set aside.
  3. In a large bowl, combine the quinoa, cranberries, green beans, roasted red pepper, scallions, orange sections, and walnuts.
  4. Stir in the olive oil and balsamic vinegar. Season with salt and pepper. Serve.