Salad Recipe ⋆ 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
• ½ cup chopped toasted pecans
• ½ cup dried cranberries
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• salt and pepper to taste

Cooking 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.

Nutrition Facts

• calories221.7
• carbohydrateContent27.9 g
• fatContent11 g
• fiberContent3.9 g
• proteinContent4.7 g
• saturatedFatContent0.9 g
• sodiumContent8.4 mg
• sugarContent7 g