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| 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!"
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
Instructions :
| Prep : 5M | Cook : 6M | Ready in : 1H20M |
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- 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.
Notes :
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