Quinoa-Cranberry Salad with Pecans

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

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, st...

View full recipe at SpringPad

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