½ cup Quinoa
½ cup dried cranberries
½ cup organic green beans
2 tablespoons chopped walnuts
2 tablespoons organic green onions sliced
¼ cup roasted red peppers, peeled and seeded, brunoise cut
½ cup orange segments
2 ¼ teaspoons olive oil
¼ teaspoon garlic clove, minced
2 tablespoons balsamic vinegar
Kosher or Sea Salt to taste
White pepper to taste
Combine quinoa with water in pan and bring to boil. Reduce heat, simmer until all liquid is absorbed. Set aside to cool.
In separate bowl mix cooled quinoa, cranberries, green beans, orange segments, walnuts and peppers.
Whisk balsamic vinegar in bowl with olive oil and garlic until blended. Pour over salad. Add salt and pepper to taste.