Cranberry Almond Quinoa (Or Couscous) Salad

I got the original recipe from the TV show "Weighing In." I modified it to accomodate my pantry and my allergies. I have tried to indicate the different combinations I've tried and enjoyed.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 1  cup quinoa (may substitute couscous)
• 1  cup dried cranberries (also try dried blueberries, or dried cherries, or a combination)
• 1  cup frozen green beans, defrosted (may use fresh)
• 1⁄4 cup  almonds, chopped (may also use pecans, walnuts, or a combination)
• 1⁄4 cup green onion, sliced
• 1⁄4 cup  balsamic vinegar
• 1 1⁄2 tablespoons olive oil
• 4  garlic cloves, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Combine the quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed. (If using couscous, simply prepare according to directions on package.).
2. In a medium bowl, combine cooked quinoa (or couscous), dried berries, green beans, nuts, and green onions until well mixed.
3. In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa/couscous mixture. Toss until well blended. Season with salt and pepper, to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.