Quinoa-Cranberry Salad with Pecans

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 cup chopped toasted pecans
• 1/2 cup dried cranberries
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Let cool, then chop.

2. Put the rinsed and drained quinoa and the water in a saucepan and bring to a boil over medium-high heat.

3. Cover the pan, reduce the heat to low, and simmer for 15 minutes until the water is absorbed.

4. Remove the pan from the heat, keep it covered for 5 minutes, then fluff the quinoa with a fork.

5. Spread the quinoa on a plate or in a bowl and let it cool to warm or room temperature.

6. Add the dried cranberries and chopped toasted pecans to the quinoa and stir to combine.

7. Whisk the olive oil and lemon juice together, season with salt and pepper to taste, pour over the salad, and toss well before serving.