A delicious and simple quinoa salad featuring cranberries and walnuts. Perfect for fall! Low FODMAP & gluten-free.
Ingredients
1 cup
Quinoa, uncooked
1 cup
Cranberry juice, 100%, organic
(low FODMAP see notes)
1 tbsp
Olive Oil, Extra Virgin
1 tbsp
Red wine vinegar
1 tbsp
Maple syrup
1 tbsp
Salt
1 tsp
Black pepper
567 gm
Cherry Tomatoes
(halved)
1 cucumber(s)
Cucumber
(chopped)
2 stalk(s)
Green onion
(chopped; green party only)
1/4 cup
Cranberries
(dried; or fresh)
1 cup
Walnuts
(chopped)
Instructions
Prepare quinoa according to package instructions.
In a separate saucepan bring cranberry juice to a boil. Reduce heat and let the juice simmer for 5 minutes. Remove the saucepan from heat and let cool. Whisk in the olive oil, red wine vinegar, maple syrup, salt, and pepper.
In a large bowl mix together the tomatoes, cucumber, green onion, dried cranberries, and walnuts. Once the quinoa has cooled off, mix it into the large bowl. Pour in the dressing and mix well.
