1 cup uncooked quinoa, rinsed
2 cups water or low-sodium chicken stock
1/2 cup shredded carrots
1/4 cup toasted slivered almonds
1/4 cup dried cranberries
2 Tbsp. chopped fresh parsley
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
Salt and pepper to taste
Heat quinoa and water to boiling in a 2-quart saucepan; reduce heat and simmer covered for 12-15 minutes or until tender.
Remove pan from heat and let sit 5 minutes, then fluff quinoa with a fork and cool to room temperature.
Add carrots, almonds, cranberries and parsley to blend.
Mix oil and vinegar together and drizzle over quinoa salad; mix well.
Serve warm or refrigerate for a chilled whole-grain salad.