prep time: 15 minscook time: 25 minstotal time: 40 mins
•1 cup dry quinoa
•2 cups vegetable stock
•2 tablespoons fresh parsley, chopped fine
•2 tablespoons fresh scallion greens, chopped fine
•½ cup pecans, toasted and chopped coarse
•½ cup dried cranberries, chopped fine
•1 tablespoon fresh squeezed lemon juice
•3 tablespoons TSIG Extra Virgin Olive Oil
•3 tablespoons TSIG Cranberry-Pear White Balsamic
1.Place quinoa in medium sauce pan with vegetable stock. Bring to a hard boil over high heat, then cover, reduce heat to low and simmer for about 15 minutes. Remove pan from heat and set aside for quinoa to cool.
2.Combine parsley, scallion, pecans and cranberries then pour mixture over cooled quinoa and mix to combine thoroughly.
3.Add lemon juice and Balsamic to a small mixing bowl then slowly drizzle in EVOO, continuously whisking until dressing is well emulsified.
4.Dress quinoa salad and mix well to combine, then season with sea salt before serving.