~Tracy Larson
Ingredients:2 c quinoa
1 c dried cranberries
1/2 c corn
½ c toasted slivered almonds
¼ c red onion
¼ c balsamic vinegar
1 ½ T olive oil
2 cloves of garlic
Directions:
Combine 4 cups of water (I added chicken stock to add more flavor) and 2 cups of quinoa in a medium saucepan. Bring to a boil over high heat. Reduce to a simmer for 15 minutes or until the water is absorbed. Cover and let stand for 5 minutes.
Combine cooked quinoa, dried cranberries, corn, toasted almonds, and onions. Mix well. In a small bowl, whisk together vinegar, oil, and garlic until well blended. Pour over quinoa mixture. Toss until well blended. Chill in refrigerator for at least 30 minutes before serving.