Quinoa-Cranberry Salad with Pecans

Fruit Salad - Salad

A very easy salad and a nice twist on the usual cranberries-pecans salad with contrasting flavors and textures. Nice in the fall/winter with a bowl of pumpkin soup!

Brief

Prep 5 mins

Cook: 15 mins

Additional: 1hr

Total: 1hr20 mins

Servings: 6

Yield: 3 cups

Quinoa-Cranberry Salad with Pecans

Ingredients

1 cup quinoa

rinsed and drained

2 cups water

½ cup chopped toasted pecans

½ cup dried cranberries

1 tablespoon olive oil

2 tablespoons lemon juice

salt and pepper to taste

Jenny Allen's Fruit Salad

Salad

Directions

Step 1

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.

Step 2

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.

Nutritional Information

Quinoa-Cranberry Salad with Pecans

Servings Per Recipe:6

Calories: 221.7

% Daily Value *

Protein: 4.7g 9%

Carbohydrates: 27.9g 9%

Dietary Fiber: 3.9g 15%

Sugars: 7g

Fat: 11g 17%

Saturated Fat: 0.9g 5%

Vitamin A Iu: 6.6IU

Niacin Equivalents: 0.3mg 2%

Vitamin C: 2.4mg 4%

Folate: 2.8mcg 1%

Calcium: 9.7mg 1%

Iron: 0.3mg 2%

Magnesium: 13.1mg 5%

Potassium: 47.7mg 1%

Sodium: 8.4mg

Thiamin: 0.1mg 7%

Calories From Fat: 99.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.