Ingredients
1 c. Quinoa
1 ½ c. salted water
1 bay leaf
1 clove garlic, minced
½ c. cooking oil
2 t. cider vinegar
1 t. honey
¼ c. diced onions
1 t. olive oil
1 8-ounce can sliced water chestnuts, rinsed and chopped
3 slices cooked bacon, crumbled
3 T. dried cranberries
Freshly ground pepper, to taste
½ c. toasted pumpkin seeds
Preparation
Boil water with salt and bay leaf. Once boiling, add quinoa, turn heat down and simmer 20 minutes. Remove from heat and let sit 5 minutes. Fluff with fork. Allow quinoa to cool. Saute onions in 1 t. olive oil until cooked through. Whisk garlic, oil, vinegar and honey in a large bowl. Add quinoa and remaining ingredients. Fold all ingredients together. Chill for at least 2 hours.
