Cranberry Quinoa Salad Recipe
Heat a medium saucepan over medium-high. Add 2 tsp of the oil, then quinoa and 1/4 tsp salt. Cook, stirring frequently, until golden brown, about 2 minutes.
Add chicken broth. Bring to a boil, then reduce heat to low, cover and simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Transfer to bowl and let cool.
Meanwhile, place green beans and water in shallow microwaveable dish. Cover and microwave on high until tender, 1 to 2 minutes. Drain well and pat dry.
Whisk together remaining 2 tbsp + 1 tsp oil, vinegar, garlic, remaining 1/4 tsp salt and pepper in a large bowl. Add quinoa, green beans, spinach, onion, cranberries and pumpkin seeds and toss to combine. Transfer to a large serving platter and sprinkle with goat cheese before serving.
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Last updated: September 13th, 2022
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