Quinoa-Cranberry Salad with Pecans

A very easy salad and a nice twist on the usual cranberry-pecan salad with contrasting flavors and textures. It's nice in the fall or winter with a bowl of pumpkin soup!

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 222 Calories

Ingredients

• 2 tablespoons lemon juice
• ½ cup dried cranberries
• 2 cups water
• ½ cup chopped toasted pecans
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 cup quinoa, rinsed and drained

Recipe Instructions

Step 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.

Step 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.