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• 1 2/3 cup quinoa, rinsed
• 1/3 cup extra-virgin olive oil
• 1/3 cup balsamic vinegar
• 1/3 cup pure maple syrup
• 1 cup dried cranberries or cherries (TIP: Look for unsweetened or naturally sweetened varieties.)
• 1 cup raw unsalted chopped pecans
• 4 to 5 scallions, thinly sliced
• 1 tsp sea salt, plus additional to taste
ONE: Cook quinoa according to package directions. Let cool completely.
TWO: Prepare dressing: In a small bowl, whisk oil, vinegar and maple syrup.
THREE: Add ¾ cup dressing to quinoa. Stir in cranberries, pecans, scallions and salt. Refrigerate overnight. Serve cold or at room temperature; just before serving, stir in remaining ¼ cup dressing and season with salt.
NUTRIENTS PER SERVING (1 CUP): CALORIES: 325, TOTAL FAT: 12 g, SAT. FAT: 1 g, MONOUNSATURATED FAT: 6.5 g, POLYUNSATURATED FAT: 4.5 g, CARBS: 49 g, FIBER: 5 g, SUGARS: 20 g, PROTEIN: 7 g, SODIUM: 247 mg, CHOLESTEROL: 0 mg
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