Cranberry-Pecan Quinoa Salad

My friend Jen turned me on to this really diverse and fiber-rich grain, Quinoa, so I’ve been trying to find different ways to serve it. It seems to work best mixed with sweet and savory ingredients. So I found this recipe at Food Network’s site and it turned out delicious. The original recipe used walnuts but I like pecans better; you can use whatever you like. Its served cold or at room temperature and goes well with turkey, chicken or pork and would be a nice side dish at a picnic or at brunch. It makes enough for 10 and seems to last at least a week to 10 days in the fridge. It’s also low-fat and of course full of fiber.

Ingredients (Adapted from Food Network and Juan-Carlos Cruz)

1 cup quinoa
1 cup dried cranberries
1 cup frozen green beans, defrosted
1/4 cup toasted pecans (or walnuts), chopped
1/4 cup green onions, sliced
1/4 cup balsamic vinegar
1 1/2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Combine quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed.

In a medium bowl, combine cooked quinoa, dried cranberries, green beans, walnuts, and green onions until well mixed. In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa mixture. Toss until well blended. Season with salt and pepper, to taste. Chill in the refrigerator for at least 30 minutes before serving


2 thoughts on “Cranberry-Pecan Quinoa Salad

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