You can cook the quinoa ahead of time, then this salad goes together more quickly.
It's a delicious combination of flavors.
1# Brussels sprouts, rinsed, ends trimmed, then halved lengthwise and thinly sliced crosswise
2 cups cooked quinoa *
1 cup dried cranberries
2/3 cup chopped pecans, toasted first (350 oven for 8-10 minutes)
¼ cup freshly squeezed orange juice
¼ cup extra virgin olive oil
2 T. apple cider vinegar
Pinch of salt and pepper
* To cook quinoa, combine 2 c. water and 1 cup rinsed quinoa in a medium saucepan. Bring to a boil, then lower heat to simmer. Cover and cook for 15 minutes or until liquid is absorbed. Fluff with a fork. This may make more than the recipe calls for. Save extra for another use.
Toss all salad ingredients together until combined. Whisk all ingredients for the vinaigrette together then lightly toss with salad. Enjoy!