Cranberry Almond Quinoa (Or Couscous) Salad

1. 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. 2

   In a medium bowl, combine cooked quinoa (or couscous), dried berries, green beans, nuts, and green onions until well mixed.

3. 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. 4

   Chill in the refrigerator for at least 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.