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A full, flavorful, and unfussy quinoa salad you’ll want to make again and again. This dish goes great as a side dish for any meal.
1 cup quinoa, uncooked
1 cup cut frozen string beans, defrosted
1/4 cup slivered almonds
1/4 cup scallions, sliced
1/4 cup Bartenura Balsamic Vinegar
1 and 1/2 tablespoons Gefen Olive Oil
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
1/2 teaspoon salt
1/4 teaspoon pepper
Cook quinoa according to package directions.
Combine quinoa, dried cranberries, string beans, almonds, and scallions in a large bowl. Mix well.
In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa mixture and toss until blended. Season to taste with salt and pepper.
Chill in refrigerator for at least 30 minutes before serving.
Photography by Hudi Greenberger
Food Styling by Janine Kalesis
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Substitute for balsamic vinegar? I can’t get balsamic vinegar where I live, is there a substitute? I can get apple cider vinegar, would that work?
Any vinegar would be fine, it is not exactly the same but it would be the closest substitute.
Duplicate recipe ingredient balsamic vinegar is listed twice. Is this a typo or is an ingredient missing?
Whoops! that looks like an error. Thanks for letting us know!
How long will this stay fresh in the fridge? do I mix it just before serving, or already a day before?
It should stay good for 3-4 days and you could mix everything together when you make it. Quinoa tastes better when it’s sitting in it’s dressing