Quinoa Cranberry Salad with Pecans

Ingredients

• 1 cup uncooked quinoa
• 2 cups chicken or vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. In a medium saucepan, bring the quinoa and broth to a boil. Reduce the heat to low and simmer for 15 minutes, or until the liquid has been absorbed. Remove from heat and let cool.
2. In a large bowl, combine the cooked quinoa, cranberries, and pecans.
3. In a small bowl, whisk together the olive oil, vinegar, honey, mustard, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine.
4. Allow the salad to chill in the refrigerator for at least 10 minutes before serving. Enjoy!

Interesting Facts

• Quinoa is a complete protein, containing all nine essential amino acids.
• Cranberries are high in vitamin C, fiber, and antioxidants.
• Pecans are a good source of healthy fats and antioxidants.