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
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.
Add the chopped pecans, Craisins, and basil or kale.
In a separate bowl, combine the balsamic vinegar and olive oil. Add a dash each of salt, pepper, and garlic powder. Mix well.
Add the vinaigrette to the quinoa salad and toss to mix. Serve warm or cold.
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