Quinoa Salad with Pecans and Cranberries
From the Natural Epicurean Academy of Culinary Arts
www.naturalepicurean.com
Last week I spent some time teaching nutrition at the Natural Epicurean Academy in Austin, Texas. I had a marvelous time and tasted some delicious food while I was there!
Here is a ymmy recipe that I received from them and I thought I would share this with you! Quinoa is a whole protein and it is gluten free. I like to use it instead of rice. You cooked it about the same, but takes a little less time!
Ingredients:
1 ½ cups spring or filtered water
1 cup organic quinoa
¾ cup organic pecans, coarsely chopped
3 –4 organic scallions, sliced in thin rounds
1/3 cup organic parsley, finely chopped
1/3 cup organic celery, finely chopped
¼ – ½ cup organic, dried, unsweetened cranberries, finely chopped
Dressing:
2 tsp. organic cold pressed, extra virgin olive oil
1 tsp. unrefined cold pressed sesame seed oil
1 T. fresh organic lemon juice
¼ tsp. organic umeboshi vinegar
2 tsp. organic rice vinegar
dash ground organic black pepper
Directions:
1. Bring the water to a boil.
2. Stir in quinoa.
3. Cover, turn to low and cook for 25 minutes.
4. Place pecans in 350 degree F. oven for 10-12 minutes or until lightly toasted. Set aside.
5. Combine all dressing ingredients in a large mixing bowl. Add scallions, celery, parsley, and cranberries and set aside.
6. When the quinoa is done, transfer is to a glass bowl that can handle hot temperatures and fluff it with a fork. Set aside to cool.
7. Once the quinoa is cooled, add the dressing mixture and the toasted pecans to it and stir well.
8. Salad is best if set aside for at least an hour to allow flavors to blend. Serve cool or at room temperature. This keeps well in the refrigerator for a couple of days.
Enjoy!
Love, Nancy
