Quinoa Salad with Apple, Pecans and Cranberries

Cook the Quinoa – soak first as this helps remove the saponins that give Quinoa it’s slightly bitter taste – then cook in water, simmer until the liquid is absorbed the ‘grains’ are fluffy. Cool. The quinoa will absorb the water and will naturally expand

Apples sautéed in olive oil or grass fed butter

Pecans lightly fried in butter till golden

Handful of cranberries –fresh or dried

Mix all together!

Really good as a healthy accompaniment to  a Thanksgiving meal or as a salad to enjoy at any other time of the year

Variation: add pomegranate seeds too for an extra fruity flavour and antioxidant kick!

One thought on “Quinoa Salad with Apple, Pecans and Cranberries

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s