Autumn Quinoa Salad With Pecans And Cranberries

• 1/2 cups Uncooked Quinoa
• 1 cup Chicken Broth (or Water If You Prefer)
• 1/2 teaspoons Olive Oil
• 1 Small Onion, Thinly Sliced
• 1/2 teaspoons Salt (or More If You Prefer)
• 1/8 teaspoons Freshly Grated Nutmeg
• 2 Tablespoons Dried Cranberries, More Or Less As Desired
• 1/4 teaspoons Herbes De Provence
• Pecans, Optional Garnish

1. 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.
2. 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.
3. 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.
4. 4. Garnish with pecans and enjoy as a meal or as a side dish to roasted chicken or maybe a nice pork tenderloin chop.

quinoa, chicken broth, olive oil, onion, salt, nutmeg, cranberries, ubc, pecans

Taken from tastykitchen.com/recipes/salads/autumn-quinoa-salad-with-pecans-and-cranberries/ (may not work)