Quinoa, Pecan, and Cranberry Salad

Quantity : 4 servings
Preparation : 10 min Cooking : 15 min Standing : 2 h
370 calories/serving

Ingredients
1 cup quinoa 180 g
2 cups water 500 mL
3/4 cup pecans, coarsely chopped 70 g
9 tbsp dried cranberries 70 g
1 oranges, juice and peel 170 g
3 tbsp canola oil 45 mL
3 sprigs fresh thyme, finely chopped 1 g
2 tsp balsamic vinegar 10 mL
1 pinch salt [optional] 0.1 g

Method

Place the quinoa in a fine strainer and hold it under cold running water until the water runs clear, then drain well. Put it in a saucepan with the water and a pinch of salt. Bring to a rolling boil. Reduce the heat, cover, then simmer until the grains are translucent and the germ has spiralled out from each grain, about 15 minutes. Place the quinoa in a bowl, then let it cool down about 1 h at room temperature.

Add the pecans, cranberries, zest and juice of the orange, oil, balsamic vinegar, thyme and salt. Mix well.

Chill in the refrigerator for about 1 h to allow the flavours to meld. Adjust the seasoning then serve.

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