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Quinoa Walnut Salad

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Quinoa Walnut Salad
Cancer Treatment Centers of America in Tulsa, Okla.
Chef Kenny Wagoner


  • ½ cup quinoa
  • ½ cup dried cranberries
  • ½ cup organic green beans
  • 2 T Chopped walnuts
  • 2 T organic green onions, sliced
  • ½ cup roasted red peppers, peeled, seeded, finely diced
  • ½ cup orange segments
  • 2 ¼ tsp. extra-virgin olive oil
  • ½ tsp garlic clove, minced
  • 2 T balsamic vinegar
  • Kosher or sea salt, to taste
  • White pepper to taste

Combine quinoa with water in pan and bring to a boil. Reduce heat and simmer until all liquid is absorbed. Set aside to cool. In separate bowl mix quinoa, cranberries, green beans, orange segments, walnuts and peppers, Whisk balsamic vinegar in bowl with olive oil and garlic until blended. Pour over salad. Add salt and pepper to taste. Makes 4 servings.

Community Cooking Class
6 p.m. Monday
Gilda’s Club Kansas City
21 W. 43rd Street
Kansas City, Mo. 64111
To register call 816-531-5444

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