Quinoa-Cranberry Salad with Pecans |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 3 |
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A very easy salad and a nice twist on the usual cranberries-pecans salad with contrasting flavors and textures. Nice in the fall/winter with a bowl of pumpkin soup! Ingredients:
1 cup quinoa, rinsed and drained |
2 cups water |
1/2 cup chopped toasted pecans |
1/2 cup dried cranberries |
1 tablespoon olive oil |
2 tablespoons lemon juice |
salt and pepper to taste |
Directions:
1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Scrape into a mixing bowl, and cool to warm, about 20 minutes.
2. Once the quinoa has cooled, stir in the pecans, cranberries, olive oil, and lemon juice; season to taste with salt and pepper to taste. Let stand at room temperature for 1 hour before serving.
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