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Quinoa Salad - 1 cup quinoa cooked accoring to package (just like rice) 1 large carrot (peeled & diced) 1/2 cup chopped walnuts or pecans 1 cup dried cranberries or raisans 1 green apple (peeled, cored and diced) optional 1/3 cup balsamic vinegar 2 tablespoons olive oil 3 cloves garlic (peeled and finely chopped) salt and pepper to taste Let cooked quinoa cool for 1-15 minutes. Meanwhile, in a medium bowl dried cranberries, carrots, walnuts, and apple until well mixed. Add the cooled quinoa. In a separate bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa and fruit/veg mixture. Mix with a table size fork or spoon. (this is important to get good coverage on the tiny quinoa. Season with salt and pepper, to taste. Chill in the refrigerator for at least 30 minutes before serving. Enjoy! Melanie
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