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Makes: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
1 cup quinoa
2 cups water
1 tablespoon olive oil
1/2 cup thinly sliced scallions, white and green parts
1/2 cup dried cranberries
1 tablespoon chopped flat-leaf parsley
1 teaspoon lemon zest
Juice of 1 lemon
2 teaspoons honey
Salt
Freshly ground black pepper
1/2 cup pecan halves, toasted
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1st Keep
 Whitney
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