Cranberry Almond Quinoa (Or Couscous) Salad - cooking recipe

Ingredients

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

Preparation

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.).
In a medium bowl, combine cooked quinoa (or couscous), dried berries, green beans, nuts, and green onions until well mixed.
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.
Chill in the refrigerator for at least 30 minutes before serving.