Quinoa & Pecan Salad with Dried Cranberries
Servings Prep Time
10people 15minutes
Cook Time
25minutes
Servings Prep Time
10people 15minutes
Cook Time
25minutes
Ingredients
  • 3 1/2 cups water
  • 1 1/2 cups quinoa
  • 1 bunch green onions, finely sliced
  • 1/2cup dried cranberries, diced
  • 1/3cup finely chopped fresh cilantro
  • 3/4 cup pecans, coarsely chopped
  • 3/4cup finely diced celery
  • 1tablespoon 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
  1. 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.
  2. 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.
  3. 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

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