cup of cooked quinoa (I love to cook it in chicken or vegetable broth when adding to salads. One part quinoa to two parts water/broth bring to a boil and simmer for 10-15 minutes until liquid is absorbed)
head of radicchio, chopped finely
cups fresh green beans, steamed to a slight crisp texture
oz cooked beets, chopped (I use the Melissa's beets already steamed and peeled *see below)
cup dried cranberries
golden cherry tomatoes (about 2 cups)
cup good quality balsamic vinegar
cup extra virgin olive oil
sea salt and pepper to taste
Mix dressing ingredients with a whisk in a small bowl and set aside.
Steam your fresh green beans until they are soft with a slight crisp (about 5-7 minutes).
Set aside to cool.
Add all ingredients in a large bowl and toss with dressing.