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Fruity Quinoa Salad with Pecans

A light dish perfect for any meal!
Print Recipe
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 3/4 cup dried quinoa prepared per package instructions
  • 2 apples chopped (but not peeled)
  • 3/4 tablespoon white rice vinegar
  • 2-3 tablespoons lemon juice
  • 1/2 bunch green onions chopped
  • 1/2 cup celery sliced in half lengthwise, then chopped
  • 3/4 cup mix of dried cranberries I used Craisins, white raisins, and regular raisins (many stores carry a mix like this in their bulk section, or near the produce section)
  • 1 teaspoon chili powder I used a NM blend
  • 2 tablespoons oil I used Sesame, but you could sub EVOO
  • Sea salt as needed
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped pecans

Method
 

  1. Prepare your quinoa, per package instructions, then set aside to cool.
  2. In a tupperware, mix your chopped apples with the vinegar and lemon juice. Make sure there's enough liquid to coat the apples, but not enough to cover them. Put the lid on, shake lightly (you don't want to bruise the apples), and set in the fridge.
  3. In a large bowl mix the cooled quinoa with the onions, celery, cranberries, chili powder and oil. Taste, then add salt as needed.
  4. You can now mix the apples and the vinegar/juice back in with the salad. The salad will keep for days in the fridge, but don't add the cilantro and pecans until you're about to serve it for the first time.

Notes

I almost always make this dish when I need something for a potluck. It's also great for BBQs too!