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.