Top | Danielle Turner

Quick Quinoa Salad

(recipe, Danielle Turner)

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Ingredients

1. 1½ cups quinoa, rinsed and drained
2. 3 cups water
3. 4 Tbsp. apple-cider vinegar
4. ⅓ cup olive oil
5. 1 cup shredded carrots
6. 1 medium red bell pepper, diced
7. ¾ cup dried cranberries
8. 1 cup chopped walnuts
9. 1 medium shallot, thinly sliced
10. 1 Tbsp. chopped fresh mint
11. ¼ tsp. salt
12. Pinch ground black pepper

Steps

1. In a medium pot over medium-high heat, bring quinoa and water to a boil. Reduce heat to simmer and cover. Cook until quinoa is tender and water is absorbed, about 15 minutes. Remove from heat; transfer quinoa to a large bowl and set aside to cool.
2. In a separate bowl, whisk together apple-cider vinegar and olive oil until emulsified.
3. Once quinoa is cool, stir in carrots, red bell pepper, cranberries, walnuts, and shallot. Add mint and vinegar-and-oil mixture, tossing until salad is evenly coated. Season to taste with salt and pepper.