Red Quinoa and Cranberry Saladthis generous amount will easily serve 8-10 as a side
4 cups water
1 1/3 cups dried, sweetened cranberries
1/2 cup finely chopped red onion
2 cloves garlic, minced
1 cup almond slices
2 tablespoons finely chopped fresh mint
1/2 cup olive oil
4 tablespoons white wine vinegar
2 limes, squeezed for their juice
1 teaspoon salt
1/2 teaspoon fresh ground pepper
Combine quinoa and water in a medium saucepan. Bring to a boil; cover, reduce heat and simmer for 15 minutes or until water is absorbed. Put in the refrigerator to cool for 10 minutes as you prepare the remainder of the salad.
Combine cranberries, onion, garlic, almonds, and mint in a medium bowl. Once the quinoa has cooled, stir this mixture into the quinoa.
To make the dressing, combine the olive oil, the juice from two limes, and the remaining ingredients; stir well. Pour oil mixture over quinoa mixture; stir well. Chill or serve immediately.