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Salad features pecans, cranberries, and quinoa


 

 

Pecans are especially flavorful as a part of this Pecan and Cranberry Quinoa Salad, which can be served as a vegan entree or a delicious side dish.

PECAN AND CRANBERRY QUINOA SALAD

Quinoa grains are coated with a natural compound called saponins, which can taste soapy or bitter, which is their purpose. Saponins prevent animals and birds from eating quinoa in the wild. Some people are particularly sensitive to saponins, which is why unrinsed cooked quinoa has a reputation for tasting bitter.

If you buy quinoa from the bulk bin section of your supermarket, you might want to rinse it to be safe, especially if you have found quinoa to have a bitter flavor. Pre-washed quinoa as well as boil-in-bag quinoa work well for this recipe. Toasting the quinoa improves the flavor and texture of the grain.

2 teaspoons olive oil
1/3 cup chopped pecans
1 tablespoon chopped fresh
parsley
2 green onions, roots removed
and discarded, green and white
parts chopped
1/3 cup dried cranberries
2 tablespoons freshly squeezed
lemon juice (about 1 large lemon’s
worth)

2 tablespoons olive oil
1 cup dry, pre-washed quinoa
1 1/2 cups vegetable stock
1 teaspoon salt
1 teaspoon ground black pepper 1 teaspoon granulated garlic
1 teaspoon granulated onion
1/4 teaspoon cayenne pepper
1/4 teaspoon sugar or stevia

1. To toast the nuts, place the
oil in a medium-sized sauce pot
over medium low heat. Add the
nuts and stir occasionally until
browned and fragrant, about 2 to
5 minutes. Remove nuts to a medium bowl and mix in the parsley,
green onions, cranberries, lemon
juice and olive oil.
2. Toast the quinoa in the pot

over medium low heat for 3 to
5 minutes, stirring occasionally
to prevent burning. Add in the
vegetable stock or broth, the salt,
black pepper, garlic, onion, cayenne pepper and sugar or stevia.
3. Cover the pot, bring to a full
boil, then reduce to low and simmer for 15 minutes. Remove from
heat and set aside to cool.
4. Pour the pecan mixture on
top of quinoa and mix together.
Serve immediately or cover and
chill in the fridge. Fluff the ingredients with a fork and bring to
room temperature before serving.
Serves 2 as an entree.
Angela Shelf Medearis is an
award-winning culinary historian
and cookbook author.

©2018 King Features Synd.

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