
1 cup uncooked quinoa | |
1/3 cup dried cranberries | |
1/3 cup chopped pecans | |
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 |
1. | 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. |
2. | 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. |
3. | To make dressing: Whisk together olive oil, apple cider vinegar, orange juice, orange zest, honey, tumeric, thyme. |
4. | 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. |
5. | Add salt and pepper to taste. Before serving fold in toasted pecans. Makes 5 servings; a little over 1/2 cup each. |
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