Cranberry Pecan Quinoa Salad with Honey-Orange Dressing

Step 1

Preheat oven to 350 degrees F. Place pecans on ungreased baking sheet and toast for 6-8 minutes. Remove from oven and set aside to cool. While they're toasting you can start cooking your quinoa.

Step 2

To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 2 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes.

Step 3

To make dressing: Whisk together olive oil, apple cider vinegar, orange juice, orange zest, honey, tumeric, thyme.

Step 4

Pour the dressing all over quinoa and add cranberries. Stir to combine. Refrigerate for at least 30 minutes to allow flavors to absorb into quinoa.

Step 5

Add salt and pepper to taste. Before serving fold in toasted pecans. Makes 5 servings; a little over 1/2 cup each.