Recipe: Quinoa, Cranberry, Pecan Salad (12.11.14)

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Quinoa, Cranberry, Pecan Salad

  • 1 1/2 cups uncooked quinoa
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans, toasted
  • 3 green onions, diced
  • 10-12 basil leaves, torn
  • For the dressing:
  • 2 teaspoons apple cider vinegar
  • 1/2 orange, zest and juice
  • 1 tablespoon honey or sugar
  • 1 garlic clove, grated
  • 1/2 teaspoon dried thyme
  • 1/4 cup olive oil
  • Salt and Pepper, to taste

Cook quinoa according to package directions. Place in large bowl and set aside to cool for about 10 minutes.

To make dressing: Whisk together apple cider vinegar, orange zest and juice, honey, garlic, thyme, oil, salt and pepper to taste.

Pour the dressing over quinoa; add cranberries, pecans, onions and basil. Stir to combine. Refrigerate for at least 30 minutes for best flavor.  Add salt and pepper to taste.

Sponsor: Intermountain Medical Center Heart Institute

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