My aunt Krista brought this salad to a family get together over the weekend. I tasted it and promptly fell in love. She sent the recipe to me. I made it…and could hardly stop eating it.
I don’t usually buy parsley out of season but I happened to be testing some recipes for a locally produced cookbook and needed fresh parsley. Sometimes I love an excuse to buy EXACTLY the ingredients needed for a recipe instead of substituting things I have on hand! So I have a large bunch of parsley that needs used up right now and this recipe used a few tablespoons. Perfect.
Also perfect was the jar of dried cranberries I have in the pantry right now. I haven’t bought dried cranberries in a looong time so I’m guessing these things are almost 2 years old. They aren’t spoiled but they aren’t the tastiest to eat out of hand so I’m using them in granola and baked goods. This salad was a good use for a few tablespoons.
I love when delicious food happens like that. Jada thought it was delicious, too. I had given her a taste after I mixed it up and then when she saw it on the table for supper, she hollared, “I’m gonna have a big, big pile of that stuff! I really, really like it!”
So there you have it…a family approved healthy salad and without further ado, here you go…my version of Quinoa Salad with Dried Cranberries and Pecans!
Quinoa Salad with Dried Cranberries and Pecans
Adapted from here
1 cup dry quinoa, rinsed well
1 1/2 cups water or veggie stock
1/2 t salt (if using water)
1/4 cup fresh chopped parsley
1 T finely minced onion or fresh chives
2/3 cup chopped pecans, toasted and cooled
1/3 cup dried cranberries
2 T fresh lemon juice
2 T olive oil
a few grinds of fresh black pepper
a pinch of granulated garlic
In a sauce pan, cook the quinoa, water or stock, and salt (if using). Bring the mixture to a boil and then leave it to simmer for 15 minutes (lid on). Cool quinoa to room temperature.
Meanwhile, mix the remaining ingredients. When quinoa is cool, mix that in, too. You can either serve it immediately or chill and serve later.
Yield: about 5 cups