Recipe: Red Quinoa and Cranberry Salad

I'm new to quinoa.  I know all about its awesomeness, its super grain powers, and ability to leap tall platters.  But I haven't really cooked with it.  And I now know that I was seriously missing out!  Not long ago, I had a fantastic red quinoa salad at a local restaurant, chilled and served with cranberries and limes.  I couldn't get enough.  So with Thanksgiving right around the corner, I knew that I wanted to try to recreate the salad for a spectacular side.  Try it!  You won't be disappointed.

Red Quinoa and Cranberry Salad

this generous amount will easily serve 8-10 as a side

2        cups organic red quinoa
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.

Enjoy!