Quinoa-Cranberry Salad with Pecans
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!
INGRIDIENT
DIRECTION
Step: 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.
Step: 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.
NUTRITION FACT
Per Serving: 222 calories; protein 4.7g; carbohydrates 27.9g; fat 11g; sodium 8.4mg.
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