Time: 25 min.
Complexity: easily
Servings: 6

Make a quinoa, red bell pepper, and toasted pecan salad for a simple and filling side dish perfect for the holiday table. Dress the salad with apple cider vinegar and olive oil for a tart flavor, and a pinch of cinnamon adds a Middle Eastern flair.

Ingredients:

• 1 cup quinoa
• 1 clove of garlic
• 2 red bell peppers, seeded and thinly sliced
• 0.5 cup coarsely chopped fresh flat-leaf parsley
• 0.5 cup toasted pecans
• 2 tablespoons extra-virgin olive oil
• 1 tbsp. apple cider vinegar
• 1/4 tsp ground cinnamon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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quinoa, sweet pepper, pecans, cinnamon, parsley

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Preparation:

Step 1
• Bring a large pot of water to a boil and add salt. Add the quinoa and cook until the grains are tender and just beginning to pop, about 20 minutes. Drain and transfer the quinoa to a large bowl.
Step 2
• Mash the garlic with a pinch of coarse salt and add to the bowl with the quinoa. Add the bell pepper, parsley, pecans, olive oil, vinegar, cinnamon, and a couple of grinds of black pepper. Stir.

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