Preheat oven to 160 degrees.
Place quinoa in saucepan with vegetable stock, bring to boil then reduce to a simmer until liquid has absorbed.
In a bowl coat pecans in tamari and maple syrup then spread out on some baking paper and place in the oven to roast for about 10 minutes. Take out and chop the pecans up.
Place quinoa in a bowl and add cranberries, pecans, onion, olive oil and lemon juice and enjoy.
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1 cup dry quinoa
2 cups of vegetable stock
1/3 cup dried cranberries
1/3 cup Pecans
2 tbls olive oil
2 tbls lemon juice
¼ cup red onion, finely chopped
¼ cup tamari
1 dsp 100% natural maple syrup