Quinoa-Cranberry Salad with Pecans Recipe

Quinoa-Cranberry Salad with Pecans Recipe

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