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Quinoa Cranberry Pecan Salad

 

Quinoa Cranberry Pecan Salad

5 from 1 vote
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Prep Time: 20 minutes
Servings: 4 servings
Calories: 274kcal

Ingredients

  • 1/2 cup War Eagle Mill Organic Quinoa, dry
  • 1 cups vegetable stock/broth low sodium if possible
  • 1 Tablespoon chopped fresh parsley
  • 1 Tablespoon chopped fresh chives
  • 1/3 cup chopped pecans
  • 1/3 cup dried cranberries
  • 5 Tablespoons lemon juice
  • 3 Tablespoons olive oil
  • 1 teaspoon garlic salt
  • 2 Tablespoons chopped green onions optional garnish
  • Fresh ground pepper to taste

Instructions

  • Place quinoa in medium sauce pot with the vegetable stock/broth.
  • Cover the pot, bring to a full boil, then reduce to low and simmer for 15 minutes. Remove from heat and set aside to cool.
  • Combine all other ingredients in a bowl. Pour on top of quinoa and mix together.
  • Serve immediately or cover and chill in the fridge. Enjoy!

Nutrition

Serving: 1cup | Calories: 274kcal | Carbohydrates: 26g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 819mg | Potassium: 197mg | Fiber: 3g | Sugar: 9g | Vitamin A: 281IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg

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