Cranberry Cherry Quinoa With Vinaigrette
Photo and recipe adapted from Clean Eating Magazine
1 ⅔ c. quinoa, rinsed
½ c. Teaoli Extra Virgin Olive Oil (Blood Orange, Cilantro & Roasted Onion, Eureka Lemon, Garlic, or Persian Lime)
½ c. Teaoli Balsamic Vinegar (Dark Chocolate, Espresso, Maple, or Traditional)
½ c. dried cranberries. chopped
½ c. dried cherries, chopped
1 c. raw unsalted pecans, chopped
4-5 scallions, thinly sliced
1 tsp. Himalayan Pink Salt
1. Cook quinoa according to package directions. Let cool completely.
2. In a small bowl, whisk together olive oil and balsamic vinegar.
3. Stir in ¾ cup dressing, fruit, scallions, pecans, and salt. Refrigerate overnight.
4. Serve cold or at room temperature. Just before serving, stir in remaining dressing and add salt and pepper to taste.