Ingredients:
1/2 cup (125 mL) coarsely chopped walnuts
1 cup water
1/2 tsp salt
1/2 cup quinoa
2 garlic cloves, minced (or 1 tsp garlic powder)
1 tsp orange zest
2 tsp grainy Dijon mustard
2 tbsp orange juice concentrate
1/8 cup apple cider vinegar
1/8 cup plus 1 tbsp olive oil
1/2 cup dried cranberries
1/2 red pepper, quartered lengthwise, thinly sliced
1 small vidalia onion, finely diced
1/2 cup green beans, sliced 1/4 inch on the diagonal
salt and freshly ground pepper to taste
1 tsp dried hot chili peppers (optional)
Directions:
In a dry skillet, toast walnuts over medium-high heat for 1 minute or until lightly browned.
In medium saucepan, bring water and 1/4 tsp salt to boil. Add quinoa, stir well, cover and reduce heat to simmer. Cook for 15 minutes or until all water has been absorbed. Remove from heat. Let stand 5 minutes & fluff with a fork.
In small bowl, combine garlic, orange zest and mustard; blend well. Whisk in orange juice concentrate and vinegar. Slowly whisk in 1/8 cup olive oil and remaining salt.
In skillet, over medium high heat, add 1 tbsp olive oil. Once heated, add red peppers, onions and beans and saute and cooked but still crisp. Stir in chili peppers if using and cook another minute.
Transfer cooked quinoa to a medium bowl. Add half the orange mixture and toss gently to coat well. Add walnuts, dried cranberries, red pepper, onions and beans. Toss. Add remaining dressing to lightly coat vegetables. Taste for seasoning and add salt and freshly ground pepper if needed. Toss again and serve.
Makes 4 servings.
