Autumn Quinoa Salad With Pecans And Cranberries

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   1. Cook your quinoa by combining it with the chicken broth in a small sauce pan. Bring to a boil, top with the lid and turn heat down to a simmer. Cook for 15 minutes.

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   2. While quinoa is cooking, add the oil into a medium pan. Heat the oil over medium heat. Add your onions and 1/2 teaspoon salt. Sprinkle with nutmeg. Cook until the onions are translucent, around 8 minutes.

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   3. Combine the cooked quinoa with the sauteed onions and add cranberries and herbs de Provence. Taste test. Need more salt? If it does, consider adding another 1/4 teaspoon or less.

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   4. Garnish with pecans and enjoy as a meal or as a side dish to roasted chicken or maybe a nice pork tenderloin chop.

* Per serving · 4 servings · Values may vary.

No additional tips available.