Cranberry Pecan Quinoa Salad

Thanksgiving is a time for delicious food and gratitude, but that doesn’t mean you have to compromise on health! This cranberry quinoa salad is a fresh twist on the usual heavy sides, offering a burst of vibrant flavors and nourishing ingredients. 

INGREDIENTS 

• 1/2 cup quinoa, rinsed 

• 3/4 cup water 

• 1/4 cup Craisins 

• 1/4 cup chopped pecans 

• 1 Tbsp minced fresh basil or kale 

• 1 Tbsp balsamic vinegar 

• 2 Tbsp olive oil 

• Salt 

• Pepper 

• Garlic powder 

INSTRUCTIONS 

1. Combine the quinoa and water in a pot, bring to a boil, reduce heat to a simmer, cover, and cook for 15 minutes. Then remove from heat, remove the lid, and fluff. For a cold version, place quinoa in the fridge for 1-2 hours or overnight.
2. Add the chopped pecans, Craisins, and basil or kale.
3. In a separate bowl, combine the balsamic vinegar and olive oil. Add a dash each of salt, pepper, and garlic powder. Mix well.
4. Add the vinaigrette to the quinoa salad and toss to mix. Serve warm or cold.