MSPrebiotic® Quinoa Salad with Pecan Vinaigrette

by Red River College December 18, 2018

MSPrebiotic® Quinoa Salad with Pecan Vinaigrette

This beautiful and light-tasting quinoa salad features cherries and a pecan vinaigrette.


  • ¼ cup Pecan, chopped
  • 1⁄3 cup Red Wine Vinegar
  • 1⁄3 cup Olive Oil
  • ½ tsp Sea Salt
  • 2 Tbsp. Italian Parsley, Chopped
  • 1 tsp Pepper
  • 2 tsp MSPrebiotic®
    • 4 Tbsp Italian Parsley, Chopped
    • 2 cups Quinoa, Cooked
    • 1 cup Carrot, Julienned
    • ½ cup Dried Cherries

Takes serves 2 servings (1½ cups per serving).


  1. Place crushed pecans in a cold sauté pan.
  2. Heat the pan over medium low heat until the pecans are fragrant and start to lightly browning.
  3. Remove the pan from the heat and place the pecans in a mixing bowl.
  4. Add the salt, pepper, vinegar and olive oil to the bowl containing the pecans. Whisk the mixture together and let infuse for 15 minutes.
  5. Ensure the mixture is cool to the touch, then whisk in the MSPrebiotic.
  1. In a large mixing bowl combine the cooked quinoa, carrots, dried cherries and parsley. Pour over the pecan vinaigrette.
  2. Toss well, divide into 2 portions and garnish with additional pecans.
Cook without dry cherries to make it low FODMAP, and quinoa maximum 185g per serving.

Red River College
Red River College