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Quinoa Salad with Dried Cranberries, Apricots, Lentils, and Pecans | The Full Helping

Quinoa Salad with Dried Cranberries, Apricots, Lentils, and Pecans

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 6 servings

Ingredients

  • 1 1/2 cups quinoa dry
  • 3 cups low sodium vegetable broth
  • 1 cup cooked brown or green lentils
  • 1/2 cup dried cranberries
  • 1/2 cup dried apricots chopped
  • 1 cup pecans chopped if desired, or left whole for a nice presentation
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Sea salt and black pepper to taste
  • 1/2 cup parsley chopped

Instructions

  • Rinse the quinoa through a sieve until the water runs clear. Place it in a medium sized pot, along with the vegetable broth. Bring to a boil. Reduce to a simmer and cover. Simmer until the quinoa has absorbed all of the liquid (about 15 minutes). Fluff the quinoa with a fork, re-cover, and allow the quinoa to steam for 10 minutes.
  • Combine the quinoa with all remaining ingredients and season to taste with sea salt and black pepper. Serve.

Notes

Leftovers will keep for up to four days in an airtight container in the fridge.