Cranberry Pecan Quinoa Salad Cups

So far this year I have been pretty good with the healthy eating thing.  I've been drinking
protein smoothies, eating lots of soup for lunch and even enjoying healthy desserts!
I'm down a few pounds, so it must be working - yay!



I've been trying to come up with new ideas for healthy sides for dinner.  I pinned this
recipe for quinoa salad a few months ago and decided to give it a try. I love quinoa in
soup and grain bowls and this recipe did not disappoint.

I used Bob's Red Mill Tri-Color Quinoa because I wanted pretty quinoa - ha ha, but
plain quinoa will do just fine.  Cranberry pecan quinoa salad made a delicious and
healthy side dish served with grilled chicken and roasted green beans.  It would also be
great served with salmon.  I enjoyed the leftovers in my lunch and will definitely make
this again!  

Cranberry Pecan Quinoa Salad Cups

1 C quinoa (I use Bob's Red Mill tri-color)

1 1/2 C organic chicken stock

2 T extra virgin olive oil

juice of one lemon

1 T fresh parsley

1/3 C chopped pecans (roasted, if preferred)

1/3 C low-sugar dried cranberries

salt and pepper to taste

Bring 1 1/2 cups of chicken stock to a boil in a pot with a tight-fitting lid.

Add 1 C quinoa and return to boil.  Cover, reduce heat to medium-low

and simmer until liquid is absorbed, about 12-15 minutes.

Remove from heat, fluff, cover and let stand for 15 minutes.

Add remaining ingredients to the quinoa and toss to combine.

Serve in a large bowl or individual cups.

Enjoy!

Serves 4-6.

Recipe from Celebrations Catering via Fannetastic Food.

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