Quinoa Salad

Do not prepare according to directions on back of quinoa bag. Instead do the following to enhance the flavor and texture of the quinoa:

Toast quinoa in a pot until the grains lightly brown and smell toasted, stir frequently to prevent burning for about 5 minutes.

Add water to toasted quinoa, cover, and bring to a simmer. Cook quinoa for about 15 minutes; quinoa should be just soft and the water should be gone when done. Transfer quinoa to a bowl and allow to cool completely.

Coarsely chop walnuts and arrange in a single layer in a small pan and roast over medium heat, stirring to prevent burning (about 5 minutes). Let cool to room temperature.

Put vinegar, salt and pepper in a small deep bowl. While beating with a fork, slowly pour 2 tablespoons of olive oil. Beat in the water, and then the remaining 2 tablespoons of olive oil. Makes 1/3 cup balsamic vinaigrette.

Add toasted walnuts, chopped celery, cranberries, and chopped green onions to the cooled quinoa. Dress with balsamic vinaigrette and toss everything together to incorporate completely.

Serve warm or refrigerate to keep and serve cool. Great for lunches and dinners!