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Ingredients
| quinoa: 1 cup (rinsed and drained) |
| water: 2 cups |
| pecans (chopped): 1/2 cup (toasted) |
| dried sweetened cranberries: 1/2 cup |
| olive oil: 1 Tbl |
| lemon juice: 2 Tbl |
| salt (to taste) |
| black pepper (to taste) |
Quinoa-Cranberry Salad with Pecans
Credit: AllRecipes
User rating:
"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!"
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Prep Time
5 min -
Cook Time
15 min -
Servings
6 serving(s)
Tags
Directions
- 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.
- 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.