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