Quinoa-Cranberry Salad with Pecans Popular Recipes

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Quinoa-Cranberry Salad with Pecans

"A very smooth salad and a pleasant twist on the same old cranberries-pecans salad with contrasting flavors and textures. Nice within the fall/winter with a bowl of pumpkin soup!"

Ingredients :

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

Instructions :

Prep : 5M Cook : 6M Ready in : 1H20M
  • Bring the quinoa and water to a boil in a saucepan over excessive warmness. Reduce warmness to medium-low, cowl, and simmer till the quinoa is tender, and the water has been absorbed, about 15 to twenty mins. Scrape into a blending bowl, and funky to heat, approximately 20 mins.
  • Once the quinoa has cooled, stir within the pecans, cranberries, olive oil, and lemon juice; season to flavor with salt and pepper to taste. Let stand at room temperature for 1 hour earlier than serving.

Notes :

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