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
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.
