2 Cups of cooked Quinoa
1 Cup of fresh string beans. Cut to 1in pieces
1 Cup of dried cranberries roughly chopped
2 garlic cloves, chopped, or shredded
2 Tbsp of light sodium Soy sauce
2 Tbsp of Olive oil
1 Tbsp of rice vinegar
1 Tbsp of fresh ginger, chopped finely or shredded.
Blanch the strings beans and shock in a iced water bath.
Mix Quinoa, string beans and cranberries in a bowl.
In a tight lid jar, mix the soy sauce, olive oil, vinegar, garlic and ginger. Shake well until all ingredients are incorporated.
Pour soy mixture over Quinoa salad and mix well until completely coated. Refrigerate until ready to serve.