Quick Quinoa Salad

Quick Quinoa Salad

• 1 1/2 cups quinoa, rinsed and drained
• 3 cups water
• 4 tablespoons apple cider vinegar
• 1/3 cup olive oil
• 1 cup shredded carrots
• 1 medium red bell pepper, diced
• 3/4 cup dried cranberries
• 1 cup chopped walnuts
• 1 medium shallot, thinly sliced
• 1 tablespoon chopped fresh mint
• 1/4 teaspoon salt
• pinch ground black pepper

1. In a medium pot over medium-high heat, bring quinoa and water to a boil. Reduce heat to simmer and cover. Cook until quinoa is tender and water is absorbed, about 15 minutes. Remove from heat; transfer quinoa to a large bowl and set aside to cool.
2. In a separate bowl, whisk together apple-cider vinegar and olive oil until emulsified.
3. Once quinoa is cool, stir in carrots, red bell pepper, cranberries, walnuts, and shallot. Add mint and vinegar-and-oil mixture, tossing until salad is evenly coated. Season to taste with salt and pepper.