I love quinoa! There are so many different things you can do with it AND you can make a big batch that will last you all week. I have to keep healthy foods in my fridge that are ready to go, in order to stay on track with my diet.
This quinoa salad is one of my favs & it's suppeerrr easy to make!
Cranberry Pecan Quinoa Salad
1 Box of Quinoa
4 cups Vegetable Broth
Dried or Fresh Cranberries
1/2 Cup of Pecans or Walnuts
1/2 cup Green Onions
Sea Salt to Taste
Black Pepper to Taste
(optional) Feel free to add chopped or shredded chicken
Follow directions on box of quinoa. Typically you'll use 2 cups of liquid per 1 cup of quinoa. I like to replace the water (what the box calls for) with vegetable broth for more flavor. I usually cook an entire box of quinoa at one time, which comes out to two cups of quinoa and I'll use 4 cups of vegetable broth.
Cook the quinoa in a large pot over medium heat for 15 minutes or until done.
While the quinoa is cooking, chop up your green onions and nuts. Place in a bowl with the cranberries. Once your quinoa is done, add in the cranberries, onions, and pecans. Add salt and pepper.
I personally think this salad tastes even better after it's been in the fridge for a couple hours or served the next day. The holidays are right around the corner and this fall salad makes for a fantastic side dish!
This recipe is gluten-free, dairy-free, soy-free, and vegan (without chicken)