Imagine the golden glow of a late afternoon sun hitting a bowl of authentic textures. This quinoa salad is a great celebration of healthy cooking, marrying earthy grains with the deep, buttery crunch of toasted pecans for a meal that leaves you truly nourished.
A vibrant, plant-forward masterpiece. We combine protein-rich quinoa with oven-toasted pecans, crisp seasonal greens, and a zesty lemon-dijon vinaigrette. Perfectly balanced, nourishing, and ready in 30 minutes.
The Base:
1 cup organic white quinoa
2 cups filtered water
1 cup raw pecan halves
2 cups fresh baby arugula
The Dressing:
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
Sea salt & cracked pepper
Toast your pecans in a dry pan over low heat until the kitchen smells like warm praline. This releases the essential oils, creating a depth of flavor that elevates the entire dish to 'chef-grade' quality.
| Calories | 450 kcal |
| Fat | 28g |
| Carbohydrates | 42g |
| Protein | 12g |
Absolutely. It keeps beautifully in the fridge, making it an ideal candidate for meal prep.
Yes, quinoa is a naturally gluten-free ancient grain.
Grilled chicken or chickpeas pair magnificently with the nutty profile of the pecans.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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