If any of you remember my post from yesterday, I made a tasty veggie and tofu stirfry with quinoa for dinner. I ended up having some leftover quinoa that I planned to use in a salad, and I had promised I would share the recipe with you all today. So here you are!
Cranberry Pecan Quinoa Salad
Leftover quinoa (somewhere between 1 and 2 cups)
1/4 cup dried cranberries
1/4 cup chopped pecans
1-2 tsp olive oil
About 1 tsp of orange zest
3-4 tbsp of freshly squeezed orange juice
A pinch of herbs, such as basil or thyme
Simply stir the cranberries and pecans into the quinoa. Whisk together the remaining ingredients and pour the dressing over the salad; mix to combine.
This was a perfect, light lunch to enjoy in the GORGEOUS weather we had today. I couldn’t help but abandon my gigantic pile of school work and head outdoors to get some much needed vitamin D :)
– Be Well xo