Ingredients

The following ingredients have 5 Servings
  • 1 cup uncooked quinoa
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans
  • For the dressing:
  • 1 tablespoon olive oil
  • 2 teaspoons apple cider vinegar
  • 1 medium orange, juiced
  • zest of 1/2 an orange
  • 1 tablespoon honey (or sub agave nectar to keep vegan)
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon dried thyme
  • salt and pepper, to taste

Instruction

  • Preheat oven to 350 degrees F. Place pecans on ungreased baking sheet and toast for 6-8 minutes. Remove from oven and set aside to cool. While they're toasting you can start cooking your quinoa.
  • To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 2 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes.
  • To make dressing: Whisk together olive oil, apple cider vinegar, orange juice, orange zest, honey, tumeric, thyme.
  • Pour the dressing all over quinoa and add cranberries. Stir to combine. Refrigerate for at least 30 minutes to allow flavors to absorb into quinoa. 
  • Add salt and pepper to taste. Before serving fold in toasted pecans. Makes 5 servings; a little over 1/2 cup each.