peacan-cranberry quinoa

• 1 cup Organic Quinoa
• 1 tbsp Coconut Oil
• 1 clove Garlic
• 1 cup Cilantro
  
• 3/4 cup Onions, Green
• 1/2 cup Dried Cranberries
• 1/2 cup Pecans
• 1 cup Bell Pepper, Red
• 2 cups Water

• 4 tbsp Lemon Juice
• 1/2 cup Orange Juice, Raw
• 1/4 cup Olive Oil
• 2 tbsp Agave Nector
• 1 1/2 tbsp Basil, Dried

Saute Garlic in the coconut oil. Then rinse quinoa well under water. Add quinoa to pan and toast with garlic until golden brown. Then add 2 cups water and bring to a boil and then simmer for about 15 minutes. After quinoa has absorbed all water, put in a bowl with other salad ingredients. Add all other ingredients well chopped and stir.

Put lemon juice, orange juice, agave nectar, olive oil, and dried basil in blender and mix well. Pour over salad and mix well.

*Our family omitted the cilantro and green onions. I will make this again, but serve the peppers separately for the kids.

*I served it with fresh orange juice. Yum. . . and the color is amazing.