Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put the quinoa in a pot with the water. bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes. remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. let cool for a few minutes. add the onion, herbs, dried cranberries and walnuts. mix well with a wooden spoon. add olive oil, lemon juice, salt and pepper. taste and add more lemon juice if needed.

Target recipe: rinse the quinoa to remove the bitter coating. cook quinoa according to package directions (bring quinoa and water to a boil, then cover and reduce to a simmer until all water is absorbed: about 10 minutes.). fluff quinoa with a fork and allow to cool to room temperature while you make the dressing. dressing: whisk olive oil into lemon juice and add garlic, if using. add a big pinch of salt and ground pepper. taste at this point - it will be sharp but add more salt if needed. mix dressing into quinoa and add raisins, almonds, parsley, and onion/scallion. mix thoroughly and taste again for seasoning; the flavors will mellow a bit in the fridge. cool thoroughly and serve - this salad actually tastes better the longer it sits.