Vegetarian French Snack: Aromatic Quinoa Salad with Cranberries and Pecans

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup uncooked quinoa, rinsed 2 cups water 1/4 teaspoon salt 1/2 cup dried cranberries 1/2 cup pecan halves 1/4 cup extra
• virgin olive oil 3 tablespoons lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon honey Freshly ground black pepper, to taste 1/4 cup chopped fresh parsley 1/4 cup crumbled feta cheese (optional)

Instructions

1. a. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let it stand for 5 minutes, then fluff with a fork. Allow to cool slightly. b. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, and black pepper. Set aside. c. Once the quinoa has cooled, toss it with dried cranberries, pecan halves, prepared dressing, and chopped parsley. If desired, top with crumbled feta cheese. d. Serve immediately or refrigerate until ready to serve, for a chilled and refreshing dish.

Chef’s Insight

The combination of quinoa, cranberries, and pecans provides the perfect balance of flavors and textures, making this salad a delightful experience for your senses.

Notes

This recipe is perfect for a light lunch or as a side dish for your next gathering. It can be easily customized to suit various dietary needs and preferences.