Quinoa-Cranberry Salad with Pecans recipe

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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

Nutrition Info

221.7 calories
carbohydrate: 27.9 g
cholesterol: : -
fat: 11 g
fiber: 3.9 g
protein: 4.7 g
saturatedFat: 0.9 g
servingSize: -
sodium: 8.4 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

3 cups

Recipe Note

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!

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