Cranberry Pecan Quinoa

I bought and made quinoa for the first time.  As I was searching for recipes I came across a ton that had black beans and corn, and the hubby isn't the biggest fan of corn.  I decided if I was going to feed this to him I would need to get a little more creative, so I kept searching.  I came up with cranberry, pecan and celery quinoa salad.  

First, I boiled and cooked the quinoa according to the directions - I used 1 cup Quinoa and 2 cups of water.  It took longer to cook than my beloved Couscous, the Quinoa took about 20 minutes to simmer once it was added to the boiling water. While that was boiling I toasted the pecans in the oven. 

I threw it all in a bowl.... and then I just chopped up the celery nice and small, and added the celery and the cranberries to the rest of the mixture.  For a dressing I used olive oil and lemon juice.

First, it made a lot more than I thought it would make.  Second, it was awesome warm and freshly made, but I didn't enjoy it as much cold the next day.  The hubby didn't like it, I think I need to put meat or shrimp or something (any ideas?!) in it for him.  I think it would taste good as a type of stuffing for a meat, or possibly on top of a salad.



1 cup quinoa

2 cups water

1/2 cup chopped pecans

1/2 cup dried cranberries

2 Stalks Celery, chopped

1 tablespoon olive oil

2 tablespoons lemon juice

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