Quinoa-Cranberry Salad with Pecans

1 cup quinoa, rinsed and drained

2 cups water

½ cup chopped toasted pecans

½ cup dried cranberries

1 tablespoon olive oil

2 tablespoons lemon juice

salt and pepper to taste

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Scrape into a mixing bowl, and cool to warm, about 20 minutes.

Once the quinoa has cooled, stir in the pecans, cranberries, olive oil, and lemon juice; season to taste with salt and pepper to taste. Let stand at room temperature for 1 hour before serving.