Fantastic salad to take to a BBQ or serving up when you have friends over. Healthy, delicious and packed full of flavour.
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.
Download PDF here Quinoa-Salad
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