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Quick Quinoa Salad

By , from the Danielle Turner collection
Serves 4 to 6

Ingredients

cups quinoa, rinsed and drained
3 cups water
4 Tbsp. apple-cider vinegar
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

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.

Related post: Going with the grain

This content is from the Danielle Turner collection.

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