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Cranberry-Pecan Quinoa Pilaf

Ingredients

1 c. white quinoa

2 c. water

1 tbsp. extra virgin olive oil

1/2 c. green onion

1/2 c. dried cranberries

1 tbsp. fresh parsley

1 tsp. lemon zest

2 tbsp. lemon juice

2 tsp. honey, raw

sea salt & black pepper to taste

1/2 c. pecans

Directions

Combine quinoa and water in a medium saucepan, and bring to a boil over medium-high heat. Lower heat and simmer, covered, until liquid is absorbed and quinoa is tender, 15-20 minutes. Fluff quinoa with a fork, and let cool a bit.

While the quinoa is cooking, combine olive oil, thinly sliced green onions, dried cranberries, chopped parsley, lemon zest, lemon juice, and honey in a large bowl. When quinoa is ready, add it to the bowl and stir to evenly distribute ingredients. Season with salt and pepper, to taste. Top with pecan halves.