Submitted by: Coach Taryn
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Servings: 6
A great side dish for fall!
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
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.