Quinoa Salad with Pears and Dried Cranberries
By 
You’ll Need
- 1 cup quinoa
- 2 cups water
- ½ tsp salt
- 1 cup pecan halves
- ½ cup dried cranberries
- 2 pears, cored and chopped
- 2 stalks celery, trimmed, halved and diced (leaves reserved)
- 1 navel orange, juiced
- 1 Tbsp grainy Dijon mustard
- 1 tsp honey
- 3 Tbsp canola/olive oil
- 1 Tbsp plain yogurt
- ¼ tsp sea salt
- Fresh ground black pepper
Prep and Cook
- Combine the quinoa, water and salt in a medium saucepan and bring to a boil. Lower the heat, cover and cook for 15 minutes. Once cooked, remove the lid, fluff with a fork and cool to room temperature.
- Whisk together the ingredients for the dressing, season with black pepper and store in the fridge until ready to use.
- When the quinoa had cooled, transfer it to a bowl and add the pecans, dried cranberries, pears and celery. Roughly chop the celery leaves into small pieces and add them to the bowl as well.
- Whisk the dressing and pour it over the quinoa, tossing to combine. Store in the fridge for up to 3 days.
