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Rinse quinoa and then combine with 2 cups water
in a medium saucepan. Bring to a boil over high
heat. Reduce heat to a simmer, cover and
continue cooking until all water is absorbed.
In a medium bowl, combine cooked quinoa, dried
cranberries, cucumber, walnuts, and green
onions until well mixed. In a small bowl, whisk
the balsamic vinegar, olive oil, and garlic
until well blended. Pour over the quinoa
mixture. Toss until well blended. Season with
salt and pepper, to taste. Chill in the
refrigerator for at least 30 minutes before
serving.
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