For the best flavor, serve salad at room temperature or slightly chilled. This makes a great salad for pot-lucks and picnics.
1 cup quinoa
1 1/2 cup water
1/2 teaspoon salt
3 tablespoons seasoned rice vinegar
1 tablespoon walnut oil
1/4 cup chopped pecans (or walnuts)
1/3 cup dried cranberries
Salt and pepper to taste
1. Place quinoa in a sieve and rinse thoroughly under running water to remove the grain’s bitter saponins.
2. Put quinoa, water, and salt in saucepan and bring to a boil. Reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. (Check frequently.) When water is absorbed, test quinoa for tenderness. If it is not yet tender, add a bit more water and cook until absorbed. Remove from heat and allow to cool in the pan, still covered.
3. While quinoa is cooling, toast pecans briefly in a dry skillet over medium low heat, just until fragrant.
4. Place seasoned vinegar in large mixing bowl and add walnut oil in a thin stream while whisking briskly.
5. Add quinoa, pecans, and cranberries and toss to combine. Season with salt and pepper to taste.
Nutrition Information (per serving): Calories 282, Carbohydrates 40g, Fiber 4g, Sugar 11g (Added sugar 11g), Protein 7g, Fat 11g.
This recipe is excerpted from Nutrition Diva’s Secrets for a Healthy Diet: What to Eat, What to Avoid, What to Stop Worrying About. Feel free to link to it but please do not reproduce it! You can read a sample chapter of the book here.