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!

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