| 14 | 25 | 578 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 1 cup | Quinoa, uncooked |
| 2 cup | Water, filtered (using stock will add so much more flavour!) |
| 1/2 tsp | Salt |
| 1 cup | Nuts, pecans, dry roasted (or any nut you prefer) |
| 1/2 cup | Cranberries, dried (fruits juice sweetened) |
| 2 medium | Pear (cored & chopped) |
| 2 medium stalk(s) | Celery (trimmed, halved & diced; leaves reserved) |
| 1 whole orange(s) | Orange juice (freshly squeezed; Dressing) |
| 1 tbsp | Grainy mustard (Dressing) |
| 1 tsp | Honey (Dressing) |
| 3 tbsp | Extra virgin olive oil (Dressing) |
| 1 tbsp | Greek yogurt, plain, 2% M.F. (Dressing) |
| 1/4 tsp | Sea salt, fine (Dressing) |
| 1 dash | Black pepper (Dressing) |
Combine the quinoa, water/stock 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.
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.
Whisk together the ingredients for the dressing, season with black pepper and store in the fridge until ready to use.
| Fruit | 1.1 |
| Grain | 2.1 |
| Meat Alternative | 1.0 |
| Vegetables | 0.5 |
