Quinoa & Cranberry Salad

Serves 6
1 cup red quinoa
1 1/2 cups water
1/2 cup dried cranberries
1 red bell pepper, cored, seeded, and diced small
1 large cucumber, peeled, seeded, and diced small
1/4 medium red onion or Vidalia onion, very thinly sliced
1/2 cup sliced almonds
2 heads butter lettuce, washed and torn into large square pieces
Heirloom Tomato Vinaigrette
Rinse the quinoa and put it in a small soup pot. Add the water to the quinoa and bring to a gentle boil, cover, reduce the heat to low, and simmer until the quinoa is fully cooked and the water has been absorbed. Fluff the quinoa with a fork and transfer it to a large plate or platter, spreading it out to help it cool quickly. Refrigerate until cold. When the quinoa is cold, toss it in a large bowl with the next 6 ingredients and dress it with the vinaigrette. Season with salt and pepper if needed.
This recipe is a sample from "Vegan Cooking for Carnivores" by Roberto Martin. For more amazing recipes from Roberto Martin, click here.

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