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Vegan

Toasted Quinoa Salad with Pecans and Dried Blueberries
Ingredients
1 cup quinoa
2 cups water
1/2 cup Pecans, coarsely chopped
2 tablespoon rice vinegar
1/4 cup extra virgin olive oil
2 tablespoon Fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon Black pepper, freshly ground, or to taste
1/2 cup dried blueberries
1 each small red onion, minced
1 each Celery stalks, sliced
1 cup Chopped fresh parsley
1/2 cup Chopped fresh mint
2 each tomato, seeded and chopped
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Toasted Quinoa Salad with Pecans and Dried Blueberries

Toasted Quinoa Salad with Pecans and Dried Blueberries

Toasted Quinoa Salad with Pecans and Dried Blueberries
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:13 minutes
  • Cook Time:25 minutes
directions
1. Toast quinoa in a large dry skillet over medium heat, stirring often, until itbecomes aromatic and begins to crackle and brown, about 8 minutes. Transfer to amedium saucepan and add water. Bring to a boil over high heat, then lower heat andsimmer, covered, until all the water has been absorbed, about 12 to 15 minutes. Remove from heat and let rest for 5 minutes.
2. While quinoa is cooking, toast pecans in the same dry skillet, stirring often, until fragrant, about 4 minutes.
3. In a large bowl, whisk together oil, vinegar, lemon juice, salt, and pepper. Fluff quinoa with a fork and add to the dressing, along with toasted pecans, blueberries, onion, celery, parsley, mint, and tomatoes. Stir well to distribute the dressing. Serve chilled or at room temperature.
Source: Hannaford fresh Magazine, January - February 2011

 
 
 
 
 
 
 
 
 
 
 
 
 
 
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