Cranberry Pecan Quinoa Salad

3/4 Cup quinoa
3/4 Cup small broccoli flowerets
1/4 Cup cider vinegar
3 T sugar
1 1/2 T olive oil
2 cloves garlic minced
1/2 tsp. salt
1/4 tsp. pepper
1/2 Cup dried cranberries
1/4 Cup pecans, chopped
1/4 Cup green onions, sliced
I've added sliced cucumber to this salad as well. Any vegetable that does well in a vinegar dressing will work as well.

Preparation:
Combine quinoa and broccoli with 1 1/2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed, about 10 minutes.
In a large bowl, whisk the vinegar, sugar, olive oil, garlic, salt and pepper until well blended.
Add cooked quinoa and broccoli, dried cranberries, pecans, and green onions; toss until well mixed. Transfer the salad to shallow container with a tight fitting lid. Cover; chill overnight. May be prepared one day in advance.
Serves 4
Recipe by Carol Dearth

This recipe is yummy! It is recommended as part of a picnic on the go. Serve with hummus with pita wedges and vegetable dippers. Mediterranean chicken (on this blog) and small grain rolls.