Quinoa Salad with Dried Fruits and Nuts

Ingredients

• 1/2 cup QUINOA GRAIN
• 1 cup VEGETABLE BROTH ORGANIC LOW SODIUM
• 1/4 tsp SALT, SEA
• 1/4 cup ONION, YOUNG GREEN, TOPS ONLY, CHOPPED
• 1/4 cup CELERY, RAW, CHOPPED
• 1/4 cup CRANBERRIES, DRIED
• 1/4 cup APRICOTS, CALIFORNIA, DRIED
• 1 tsp SEASONING BLEND, MRS. DASH, all flavors
• 1/8 tsp CAYENNE PEPPER, GROUND
• 1 tsp OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed unrefined
• 1 tsp BALSAMIC VINEGAR, Organic
• 2 tsp LEMON JUICE, RAW
• 1 tsp ORANGE JUICE, ORIGINAL
• 1 tsp LIME JUICE, RAW
• 1/4 cup PECAN, DRIED, RAW, CHOPPED

Instructions

1. Bring quinoa, broth and salt to a boil.
2. Cover, reduce heat and simmer about 20 minutes or until quinoa is tender and liquid is
3. absorbed, then put in a bowl to cool.
4. In a dry skillet toast pecans 3-5 minutes or until golden watching closely so they don't burn.
5. Once the pecans and quinoa are cool, add all the remaining ingredients.
6. Mix well and chill at least 1 hour before serving.

Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.