tuckyquilter

Makes 2 servings

1/2 C. Quinoa
1/3 C. Dried Cranberries
1/3 C. Cucumber, small dice
1/3 C. Radish, small dice
3 Green Onions, small slice
1 Tbsp Zest of Lemon
Salt & Pepper to taste.

Dressing:
1 Tbsp Olive Oil **
1 Tbsp Lemon Juice **
Mix and set aside until salad is done.

Cook Quinoa according to pkg directions. Add the dried cranberries in the last couple of minutes. Remove from heat and cool. Then add all the diced veggies, lemon zest and dress with the salad dressing. Season with salt and pepper to your taste.

** I often use Lemon Infused Olive Oil in place of the common olive oil. And no need for the lemon juice unless you want a more tangy taste.

I have also used Couscous and made this same salad. Necessity is the mother of invention. Out of Quinoa, use Couscous. I might try it with Orzo pasta at some point.