Simple and Colorful Quinoa Salad

Styling by Janine Kalesis,
Photo by Hudi Greenberger

Simple, eye-catching, and oh so good.

SERVES 6

Salad

• 1 cup raw quinoa
• 1 cup dried cranberries
• 1 cup cut frozen string beans, defrosted
• ¼ cup slivered almonds
• ¼ cup scallions, sliced

Dressing

• ¼ cup balsamic vinegar
• 1½ Tbsp olive oil
• 4 cloves garlic, minced, or 4 cubes frozen garlic
• ½ tsp salt
• ¼ tsp pepper

Cook quinoa according to package directions. Combine quinoa, dried cranberries, string beans, almonds, and scallions in a large bowl. Mix well.

In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa mixture and toss until blended. Season to taste with salt and pepper. Chill in refrigerator for at least 30 minutes before serving.

Recipe courtesy of Kosher.com

(Originally featured in Family Table, Issue 761)