Ingredients:
8 oz red or white quinoa
¾ lemon, juiced
2 Tbsp fresh parsley
¼ cup olive oil
¼ tsp sea salt
⅛ tsp pepper
¾ cup dried cranberries
¼ cup pumpkin seeds
Directions:
Cook the quinoa following the instructions on the package. Set aside to cool.
In a small bowl, add the lemon juice, parsley, olive oil, sea salt, and pepper. Whisk to combine. Set aside.
In a large bowl, combine the cooled quinoa, cranberries, and pumpkin seeds.
Drizzle on the dressing, and toss to coat. Refrigerate until ready to serve, at least 15 minutes.
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