Red Quinoa with Toasted Pecans

Serves 4


¾ C red quinoa

1 ½ C chicken stock

¾ C toasted and chopped pecans

½ t salt + ¼ t black pepper

2 t lemon juice


  • Bring quinoa and stock to boil. Cover and reduce heat to very low, and pull the pan partway off the burner. Cover and cook for 15 minutes. Remove lid, add toasted pecans, lemon juice, and salt and pepper. Serve.

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