Quinoa Salad with Pecans and Cranberries

By seamline

from Brenda Strausz

Ingredients

• Strausz' added:
• 2 c. dry quinoa (TJ 16 oz pkg is 2 1/2c)
• 3 c. veg broth, low sodium if possible (used 4(?) cup veg broth 1 c water)
• 2 T chopped fresh parsley
• 2 T chopped fresh chives (caramelized onions instead)
• 2/3 c. chopped pecans
• 2/3 c. dried cranberries
• 4 T freshly squeezed lemon juice
• 4 T olive oil
• fresh group pepper and salt to taste
• 1 large chopped onion, caramelized
• 1 can mandarin oranges, drained
• 1-2-cloves garlic, minced (TJ frozen garlic cubes)
• last minute: squeezed oj?

Preparation

Step 1

1. Rinse and Drain the quinoa.
2. Place it in a medium sauce pan with the vegetable broth.
3. Cover the pot, bring to a full boil, reduce to low and simmer for 15 minutes.
4. Remove from heat and set aside to cool.
5. Combine all other ingredients in a bowl. Pour on top of quinoa and mix together.
6. Serve immediately OR cover and chill in the fridge.
7. Enjoy!

Note: Seems better if made 1 day ahead.