Quinoa Salad with Dried Cranberries and Toasted Pecans

*This is a recipe I got from the Natural Epicurean website.

I’ve never used quinoa (pronounced KEEN-wah) before so I was excited to give this a try! It’s chock-full of good stuff, especially protein!

In Austin right now it’s about a hundred million degrees outside… Okay its 108 but it might as well be a hundred million. A chilled salad sounded perfect to me. If it seems like your back yard is melting right before your eyes then this salad probably sounds great to you as well.

Let’s start with the ingredients:

—Salad—
1 1/2 cups spring or filtered water (I just used the water out of my Brita pitcher… Tap water works just as well too.)
1 cup organic quinoa
3/4 cup organic pecans, coarsely chopped
3–4 organic scallions, sliced in thin rounds
1/3 cup organic celery, finely diced
1/3 cup organic parsley, finely chopped
1/4–1/2 cup organic dried unsweetened cranberries, finely chopped

—Dressing—
2 teaspoons organic cold pressed, extra virgin olive oil
1 teaspoon unrefined cold pressed sesame oil*
1 tablespoon fresh organic lemon juice
1/4 teaspoon umeboshi vinegar*
2 teaspoons organic rice vinegar
dash ground organic black pepper

*I didn’t have these ingredients so I just used more olive oil and rice vinegar

Directions
1. Bring water to a boil. Stir in quinoa. Cover, turn to low and cook 25 minutes.

2. Place pecans in a 350° F oven for 10–12 minutes or until lightly toasted. Set aside.

3. Combine all dressing ingredients in a large mixing bowl. Add scallions, celery, parsley, and cranberries. Set
aside.

4. When quinoa is done, transfer it to a glass bowl and fluff it with a fork. Set aside to cool.

5. Once the quinoa is cooled, add the dressing mixture and the toasted pecans to it and stir well.

6. Salad is best if set aside for at least an hour to allow flavors to blend. Serve cool or at room temperature. This
keeps well in the refrigerator for a couple of days.

This was DELICIOUS and perfect for these hot summer evenings.

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