| ||1½ || cups quinoa, rinsed and drained |
| ||3 || cups water |
| ||4 || Tbsp. apple-cider vinegar |
| ||⅓ || cup olive oil |
| ||1 || cup shredded carrots |
| ||1 || medium red bell pepper, diced |
| ||¾ || cup dried cranberries |
| ||1 || cup chopped walnuts |
| ||1 || medium shallot, thinly sliced |
| ||1 || Tbsp. chopped fresh mint |
| ||¼ || tsp. salt |
| ||~ || Pinch ground black pepper |
- 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.
- In a separate bowl, whisk together apple-cider vinegar and olive oil until emulsified.
- 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.
Going with the grain