Cranberry Walnut Quinoa Salad


1 cup quinoa

1 cup dried organic cranberries

1 cup canned beets, drained & chopped

1 cup organic walnuts, chopped

¼ cup green onions, sliced

¼ cup balsamic vinegar

1 ½ tbsp macadamia nut oil

4 cloves organic garlic, minced

½ tsp salt

¼ tsp pepper


Combine quinoa with 2 cups of water in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and continue cooking until all liquid is absorbed (per package directions).

In a medium bowl, combine cooked quinoa, dried cranberries, beets, walnuts and green onions until well mixed.

In a small bowl, whisk the balsamic vinegar, macadamia oil and garlic until well blended.

Pour over quinoa mixture and toss until well blended. Season with salt and pepper to taste.

Chill in the refrigerator at least 30 minutes before serving.

Makes 10 servings


One Serving:

Calories: 239

Fat: 10.7

Protein: 4.5

Carbohydrates: 33.7