As everyone knows, quinoa is my go-to food. It is so easy to prepare and offers such amazing health benefits. It is loaded with fiber (one serving has over 5 grams) and is considered a complete protein with all eight essential amino acids which makes it a great source of plant-based protein for vegans. In fact, it has more protein than any other grain. Quinoa also is a good source of folate, magnesium, iron, phosphorus and many phytochemicals.
In this recipe I use a simple dressing to flavor the quinoa. It is slightly sweet and slightly garlicky. This dish would be perfect for any fall gathering or even as a side dish for Thanksgiving dinner. It is gluten-free, vegan and the pecans can be replaced with sunflower seeds or pumpkin seeds for a nut-free version.Print
An easy and satisfying quinoa recipe that is gluten-free and vegan.
- 8 cups of cooked quinoa (see my post on How to Make Perfectly Cooked Quinoa)
- 1 cup pecans, roughly chopped
- 1 cup dried cranberries
- ½ medium-sized red onion, diced
- 3 green onions, diced
- ¼ cup olive oil
- 1 tablespoon maple syrup
- ¼ teaspoon fine grain sea salt + more to taste
- ¼ teaspoon ground black pepper + more to taste
- 2 cloves garlic, pressed through a garlic press or minced finely
- Prepare the dressing by whisking together olive oil, maple syrup, garlic, salt and pepper.
- In a large bowl combine cooked quinoa, pecans, cranberries, red onions and green onions. Pour the dressing over the quinoa and stir until well combined. Taste and season with more salt or pepper if desired.
- Enjoy immediately or let cool to room temperature. The recipe can also be enjoyed at room temperature. Store leftovers in an airtight container in the refrigerator for 3-5 days.
- Category: Quinoa