Gluten free salad

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This looks good.*************************************************************************************Nutrition Diva Recipe: Quinoa Salad with Pecans and Cranberries

 

 

This is my new favorite side dish.

Quinoa is a high-protein grain with a nutty flavor and interesting,

slightly chewy texture. Look for it in the natural foods or gourmet

section of your grocery or at your local health food store. Quinoa is gluten-free.

 

1 cup quinoa1 1/2 cup water1/2 teaspoon salt3 tablespoons seasoned rice vinegar1 tablespoon walnut oil1/4 cup chopped pecans (or walnuts)1/3 cup dried cranberriesSalt and pepper to taste1. Place quinoa in a sieve and rinse thoroughly under running water to remove the grain's bitter saponins. 2.

Put quinoa, water, and salt in saucepan and bring to a boil.

Reduce heat to low, cover, and cook until water is absorbed, about 15

minutes. (Check frequently.) When water is absorbed, test quinoa for

tenderness. If it is not yet tender, add a bit more water and cook

until absorbed. Remove from heat and allow to cool in the pan, still

covered.3. While quinoa is cooling, toast pecans briefly in a dry skillet over medium low heat, just until fragrant.4. Place seasoned vinegar in large mixing bowl and add walnut oil in a thin stream while whisking briskly.5.

Add quinoa, pecans, and cranberries and toss to combine. Season with salt and pepper to taste.For best flavor, serve salad at room temperature or slightly chilled.