Quinoa Salad Recipe with Cranberries, Pecans, Pears and an Orange Honey Vinaigrette

• Gluten free

• Produce

  • 2 stalks Celery
  • 3/4 cup Cranberries, dried
  • 1/2 cup Green onions
  • 1 Onion
  • 1 Orange, zest and juice of
  • 2 Pears

• Canned Goods

  • 1 7/8 cups Vegetable or chicken broth

• Condiments

  • 2 tsp Honey

• Pasta & Grains

  • 1 1/2 cups Quinoa

• Baking & Spices

  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 1 tsp Oil
  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 3/4 cup Pecans, toasted* and roughly chopped

Found on iamafoodblog.com

Directions

• Rinse and cook the quinoa. If you have a tried and true method, stick with it! This is how I cook mine: Rinse the quinoa in a fine mesh sieve and drain well. Lightly toast in a non-stick pot over medium heat for 1-2 minutes. Add the stock, bring to a boil, reduce to low, cover and cook for 15 minutes. Remove the pot from the burner and let sit, covered, for 5 minutes. After 5 minutes, transfer to a large bow, fluff and let cool.
• In a skillet, heat up the oil over medium-high heat. Add the onions and celery and cook until tender, but not browned. Remove from the heat and add to the quinoa. Add the pecans, cranberries, pears and green onions. Toss until mixed well. In a glass measuring cup, whisk together the olive oil, orange juice, zest and honey. Taste, season with salt and pepper and adjust if needed. Toss the salad with the dressing and let sit for 20 minutes for the flavours to meld. Enjoy!