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Recipe: Quinoa and Pecan Salad with Dried Cranberries

Salads - Rice, Grains
QUINOA AND PECAN SALAD WITH DRIED CRANBERRIES

3 1/2 cups water
1 1/2 cups quinoa
1 bunch green onions, finely sliced
1/2 cup dried cranberries, diced
1/3 cup finely chopped cilantro
3/4 cup finely diced cup celery
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 cayenne pepper

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. Cool slightly.

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.

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.

Servings: 10
From: Patti Bess, Summer Salads
Source: Delicious! Magazine, June 2006
MsgID: 39190
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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