Quinoa with Cranberries, Apricots and Pecans
Ingredients
- 1 ½ cups quinoa, dry
- 3 cups low sodium vegetable broth
- 1 cup brown or green lentils, cooked
- ½ cup dried cranberries
- ½ cup dried apricots, chopped
- 1 cup pecans, chopped if desired, or left whole for a nice presentation
- 2 tbsp. olive oil
- 1 tbsp. lemon juice
- Sea salt and black pepper, to taste
- ½ cup parsley, chopped
Instructions
- Rinse the quinoa through a sieve until the water runs clear.
- Place it in a medium sized pot, along with the vegetable broth.
- Bring to a boil; reduce to a simmer and cover.
- Simmer until the quinoa has absorbed all the liquid, about 15 minutes.
- Fluff the quinoa with a fork, re-cover and allow the quinoa to steam for 10 minutes.
- Combine the quinoa with all the remaining ingredients and season to taste with sea salt and black pepper.
- Serve hot or cold.