Place the last five ingredients in a blender or food processor and puree until smooth. Season the dressing to taste with salt and pepper. Use immediately or refrigerate.
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 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 as needed.
Originally Submitted
8/29/2012
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