This hearty salad has a zesty combination of textures and contrasting flavors. Plus, it's loaded with fiber and nutrients.
Quinoa & Pecan Salad with Dried Cranberries
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Ingredients
- 3 1/2 cups water
- 1 1/2 cups quinoa
- 1 bunch green onions, finely sliced
- 1/2 cup dried cranberries, diced
- 1/3 cup finely chopped fresh cilantro
- 3/4 cup pecans, coarsely chopped
- 3/4 cup finely diced celery
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon sesame oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Pinch cayenne pepper
Instructions
- Bring water to a boil. Add quinoa; stir, cover, and reduce heat to a simmer. Cook until quinoa is soft and water is absorbed, 15-20 minutes. Fluff with a fork and allow to cool slightly.
- Add green onions, dried cranberries, cilantro and celery to a large salad bowl. Toast the pecans in a small skillet and add to the salad bowl (optional). Add the olive oil, lemon juice, vinegar, sesame oil, salt and peppers to the bowl. Stir to mix.
- Stir in quinoa. Set aside for an hour if possible to allow flavors to marry. Serve at room temperature.
Recipe Notes
Nutrition Facts
Quinoa & Pecan Salad with Dried Cranberries
Amount Per Serving
Calories 197
* Percent Daily Values are based on a 2000 calorie diet.
Calories 197,Fat 9,Perfat 42,Cholesterol 0,Carbo 25,Protein 4,Fiber N/A,Sodium N/A
