Just because a recipe is vegan does not mean you can’t use flavors traditionally paired with meats. You can get that satisfied, fulfilling feeling with plant-based proteins and flavors you’ve always loved. This savory, citrusy, and a little bit sweet Lemon Pepper Quinoa is delicious as a side or served center-stage as an entree. What’s better than that? Lemon Pepper Quinoa Salad Serves 4 Ingredients 2 cups water 1 cup quinoa 1/4 cup whole almonds, finely chopped 1 tbsp. honey 1/4 tsp. sea salt 1/4 tsp. freshly ground black pepper 2 tbsp. extra-virgin olive oil 3 tbsp. dried cranberries 1/4 tsp. fresh lemon zest 2 tsp. fresh lemon juice 3 cups mixed salad greens Directions 1. Bring 2 cups of water to a boil in a medium saucepan; add quinoa and return to a boil. Cover and reduce heat to a simmer. Cook for 20 minutes; remove from heat and fluff with a fork. 2. Transfer quinoa to a large serving bowl and add remaining ingredients; gently toss to combine. 3. Serve warm or at room temperature. For more recipes, try Glamour's easy-to-use Springpad notebooks!