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Brussels Sprouts, Cranberry and Quinoa Salad


1 pound brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise
2 cups cooked quinoa (here is a tutorial/recipe for how to cook quinoa)
1 cup dried cranberries
2/3 cup chopped pecans, toasted
orange vinaigrette (see below)
1/4 cup freshly-squeezed orange juice
1/4 cup olive oil
2 tablespoons apple cider vinegar
pinch of salt and pepper



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