1. Prepare Quinoa according to package directions BUT instead of using water use the Chicken Broth.
2. While the Quinoa is working "roast" the pecans in a pan. Do the following;
3. Heat up a few drops of oil in a small shallow pan (basically just enough to grease the pan).
4. Coarsely chop the pecans and add them to the warm, greased pan.
5. Saute the pecans until they release their aroma. Then set them aside to cool completely.
6. Combine the Balsamic Vinegar and Olive Oil in a small bowl.
7. Now with everything sliced, chopped, cooled and the Quinoa formed (you will have left over Quiona store it for other dishes as a side) you are ready to combine your salad.
8. Toss all items together in a large bowl, cover and place in the refrigerator to allow flavors to meld together for about 2 hours then serve!
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