Cranberry Walnut Quinoa Salad


  • 1 cup quinoa
  • 2 cup water
  • 1/2 teaspoon salt
  • 3/4 cup dried cranberries
  • 1 cup frozen green beans or edamame, thawed
  • 1/4 cup chopped walnuts
  • 1/4 cup sliced green onions (optional)
  • 1/4 cup balsamic vinegar
  • 1 1/2 tablespoons olive oil
  • 1-2 cloves of garlic (to taste), minced
  • salt and freshly ground pepper


  1. Rinse quinoa in several changes of water (this is key to avoid the bitter taste)
  2. Bring the 2 cups of water and 1/2 teaspoon of salt to a boil. Add quinoa.
  3. Reduce to a simmer, cover, and continue to cook until all water is absorbed, about 20 minutes.
  4. Remove from heat and allow to cool uncovered for 15 minutes.
  5. Combine the cooled, cooked quinoa, dried cranberries, green beans or edamame, walnuts and green onion until mixed well.
  6. In a small bowl, whisk the vinegar, oil and garlic until well-blended. Pour over the quinoa mixture. Toss well.
  7. Season with salt and pepper to taste. Chill at least 30 minutes before serving.

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