Quinoa & Pecan Salad with Dried Cranberries
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Quinoa & Pecan Salad with Dried
Cranberries June, 2000  Serves 10 / This hearty salad has a zesty
combination of textures and contrasting flavors. Plus, it's loaded
with fiber and nutrients. Prep time: 15 minutes Cooking
time: 25-30 minutes3 1/2 cups water 1 1/2 cups quinoa 1 bunch green onions, finely sliced 1/2 cup dried cranberries, diced 1/3 cup cilantro, finely chopped 3/4 cup celery, finely diced 3/4 cup coarsely chopped pecans 1 tablespoon extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon rice wine vinegar 1/2 tablespoon sesame oil 1/4 teaspoon salt 1/8 teaspoon ground black pepper Pinch of cayenne pepper 1. 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. 2. 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. 3. 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. Photography by Rita Maas Calories 197,Fat 9,Perfat 42,Cholesterol 0,Carbo 25,Protein 4,Fiber N/A,Sodium N/A |
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