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Quinoa & Pecan Salad with Dried Cranberries Recipe

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This recipe for Quinoa & Pecan Salad with Dried Cranberries is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 c. water
1 1/2 c. quinoa grain
1 bunch green onions, finely sliced
1/2 c. dried cranberries, diced
1/3 c. cilantro, finely chopped
3/4 c. celery, finely diced
3/4 c. coarsely chopped pecans
1 T. extra-virgin olive oil
2 T. fresh lemon juice
1 T. rice wine vinegar
1/2 T. toasted sesame oil
1/4 t. salt
1/8 t. ground black pepper
Pinch of cayenne pepper
Directions:
Directions:
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 cooked and cooled slightly. Set aside for an hour if possible to allow flavors to marry; serve at
room temperature.
Calories 197, Fat 9, Cholesterol 0,Carbo 25, Protein 4,
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Delicious and healthy in the same dish.
For anyone who hasn't cooked with quinoa before, you can find it at any natural food stores and better grocery stores. It is a light, slightly crunchy grain that is a great change from rice. Be sure to put your uncooked quinoa in a wire strainer and rinse it very well before cooking it. You'll see an almost soapy natural coating get rinsed away.

 

 

 

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