Quinoa Salad with Dried Cranberries, Apricots, Lentils, and Pecans
Course: entree, holidays, Salad
Cuisine: gluten free, soy free, vegan
3cupslow sodium vegetable broth
1cupcooked brown or green lentils
1cuppecanschopped if desired, or left whole for a nice presentation
Sea salt and black pepper to taste
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.
Leftovers will keep for up to four days in an airtight container in the fridge.