Quinoa-Cranberry Salad with Pecans Recipe

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low cover and simmer until the quinoa is tender and the water has been absorbed about 15 to 20 minutes. Scrape into a mixing bowl and cool to warm about 20 minutes.

Once the quinoa has cooled stir in the pecans cranberries olive oil and lemon juice; season to taste with salt and pepper to taste. Let stand at room temperature for 1 hour before serving.