This vibrant quinoa salad combines the nutty richness of pecans with the tartness of dried cranberries. It’s a refreshing and satisfying dish that’s perfect for a light lunch or as a side for your main meal.
INGREDIENTS
- 1 cup quinoa
- 2 cups water
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp honey
- Salt and pepper to taste
INSTRUCTIONS
- Rinse quinoa under cold water.
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Let cool.
- In a large bowl, combine quinoa, pecans, cranberries, parsley, and green onions.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
- Pour dressing over quinoa mixture and toss to coat.
- Serve chilled or at room temperature. Enjoy as a light lunch or a refreshing side dish.
