Cranberry Almond Quinoa (Or Couscous) Salad

• 1 cup quinoa (may substitute couscous)
• 1 cup dried cranberries (also try dried blueberries, or dried cherries, or a combination)
• 1 cup frozen green beans, defrosted (may use fresh)
• 1/4 cup almonds, chopped (may also use pecans, walnuts, or a combination)
• 1/4 cup green onion, sliced
• 1/4 cup balsamic vinegar
• 1 1/2 tablespoons olive oil
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Combine the quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed. (If using couscous, simply prepare according to directions on package.).
2. In a medium bowl, combine cooked quinoa (or couscous), dried berries, green beans, nuts, and green onions until well mixed.
3. In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa/couscous mixture. Toss until well blended. Season with salt and pepper, to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.

quinoa, cranberries, frozen green beans, almonds, green onion, balsamic vinegar, olive oil, garlic, salt, pepper

Taken from www.food.com/recipe/cranberry-almond-quinoa-or-couscous-salad-227770 (may not work)