Quinoa Cranberry Pecan Salad – War Eagle Mill
A light salad made with organic quinoa, tart cranberries, and toasted pecans—perfect for Lent, meal prep, or a refreshing meatless meal.
Ingredients
- 1/2 cup War Eagle Mill Organic Quinoa, dry
- 1 cups vegetable stock/broth (low sodium if possible)
- 1 Tablespoon chopped fresh parsley
- 1 Tablespoon chopped fresh chives
- 1/3 cup chopped pecans
- 1/3 cup dried cranberries
- 5 Tablespoons lemon juice
- 3 Tablespoons olive oil
- 1 teaspoon garlic salt
- 2 Tablespoons chopped green onions (optional garnish)
- Fresh ground pepper to taste
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