QUINOA CRANBERRY SALAD

Quinoa Cranberry Salad image

Provided by Cindy d'Aquin-Pike

Time 1h

Number Of Ingredients 14

1 c cooked quinoa-according to package directions
1/2 can(s) whole fresh cranberries (i freeze bags around the holidays, so that i can have them year round)
1/2 c finely diced onion
3 clove garlic toes, chopped finely
DRESSING
1 Tbsp granulated garlic
2 Tbsp olive oil, extra virgin
1/2 lemon, squeezed with pulp
2 Tbsp water
3-4 Tbsp agave syrup-either light or dark works well
1 Tbsp rice vinegar
salt and pepper to taste
1/4 c flax seeds
3 medium seeded diced jalapeno peppers, depending on how hot you like things.

Steps:

1. Mix the first four ingredients and the jalapeno peppers together in a medium bowl. I like to cut the cranberries in half. Save any juices that may run, and pour it over the salad. Be sure to seed the peppers, and some use disposable gloves to chop them up. The number of peppers isn't so important; that is just a guide. Since Hubby and I love hot things, we like at least three in this salad.
2. In a seperate bowl, mix the dressing ingredients together. Mix well, and let sit for a little while, so that the flavors can marry. I know that I have the peppers under the 'dressing ingredient' heading, but the program wouldn't allow for me to insert the peppers under the salad ingredients. Unless you like your stuff so hot that you can't eat it, I'd leave out the peppers here, and only go with the three listed above.
3. Pour the dressing over the salad. Cover and set in icebox for an hour. Although this can be eaten right away, it really tastes best when very cold. You can add other seeds, such as pumpkin or sunflower seeds. We like it in avocado halves, and depending on how large the avocado is, it can be the main dish.