Quinoa & Pecan Salad with Dried Cranberries
This hearty salad has a zesty combination of textures and contrasting flavors. Plus, it's loaded with fiber and nutrients.
10 Servings
Taken from Delicious!, June 2000
PREP TIME: 15 MINUTES; COOKING TIME: 25-30 MINUTES
- 3-1/2 cups water
- 1-1/2 cups quinoa
- 1 bunch green onions finely sliced
- 1/2 cup dried cranberries, diced
- 1/3 cup cilantro, finely chopped
- 3/4 cup celery, finely diced
- 3/4 cup coarsely chopped pecans
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon sesame oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Pince of cayenne pepper
Bring water to a boil. Add quinoa; stir, cover and reduce heat to a simmer. Cook until quinoa is soft and water is absorbed -- about 25-30 minutes.
Add green onions, dried cranberries, cilantro and celery to a large salad bowl. Toast the pecans in a small skillet and add to the salad bowl (optional). Add the olive oil, lemon juice, vinegar, sesame oil, salt and peppers to the bowl. Stir to mix.
Stir in the quinoa when it has cook and cooled slightly. Set aside for an hour if possible to allow flavors to marry; serve at room temperature.
Calories per serving: 197; Grams of Fat: 9; % Fat Calories: 42; Cholesterol: 0 mg; Carbohydrate: 25g; Grams of Protein: 4
