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Autumn Quinoa Salad with Pecans and Cranberries
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Description
This Fall-inspired sweet and savory nutty salad is just delicious.
Ingredients
- ½ cups Uncooked Quinoa
- 1 cup Chicken Broth (or Water If You Prefer)
- ½ teaspoons Olive Oil
- 1 Small Onion, Thinly Sliced
- ½ teaspoons Salt (or More If You Prefer)
- ⅛ teaspoons Freshly Grated Nutmeg
- 2 Tablespoons Dried Cranberries, More Or Less As Desired
- ¼ teaspoons Herbes De Provence
- Pecans, Optional Garnish
Preparation
1. Cook your quinoa by combining it with the chicken broth in a small sauce pan. Bring to a boil, top with the lid and turn heat down to a simmer. Cook for 15 minutes.
2. While quinoa is cooking, add the oil into a medium pan. Heat the oil over medium heat. Add your onions and 1/2 teaspoon salt. Sprinkle with nutmeg. Cook until the onions are translucent, around 8 minutes.
3. Combine the cooked quinoa with the sauteed onions and add cranberries and herbs de Provence. Taste test. Need more salt? If it does, consider adding another 1/4 teaspoon or less.
4. Garnish with pecans and enjoy as a meal or as a side dish to roasted chicken or maybe a nice pork tenderloin chop.
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