6 ounces quinoa, rinsed well
1 1/3 cups water or vegetable broth
2 cups trimmed and cut fresh green beans (may use frozen cut green beens, but fresh are nicest)
3 Tablespoons fresh lemon juice (or bottled, if you must)
3 Tablespoons honey (or preferred sweetener)
3 Tablespoons soy sauce
2 Tablespoons toasted sesame oil
1 Tablespoon fresh grated ginger
1/2 cup toasted nuts (pecans or almonds)
1/2 cup dried cranberries
Toast the quinoa in a dry skillet over medium heat, stirring constantly for about 3 minutes.
Put quinoa in a medium pot and add water or broth; bring to a boil, then let simmer until quinoa is tender and water is absorbed.
Meanwhile, boil, steam or microwave the green beans until just tender. Rinse in cold water to sop the cooking process.
In a blender container, combine all of the dressing ingredients; cover and blend.
In a large bowl, combine the cooled quinoa, drained green beans and dressing; stir gently until well mixed.
(May be refrigerated at this point or served immediately).
Just before serving, toss in the toasted nuts and cranberries.