Cranberry and Orange Quinoa Salad

Instructions:

Rinse the quinoa under cold water, then add it to a saucepan with 1 1/2 cups water or vegetable broth. Bring to a boil, then reduce the heat to low and simmer, covered, for about 15 minutes until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside to cool.
In a small saucepan, add the cranberries and maple syrup. Cook over medium heat for about 5-7 minutes, stirring occasionally until the cranberries burst and soften, forming a chunky sauce. Remove from heat and let cool.
In a small bowl, whisk together the olive oil, orange zest, orange juice, salt, and pepper until well combined.
In a large bowl, combine the cooked quinoa, cranberry sauce, and fresh parsley. Drizzle the dressing over the top and toss to combine. Top with the toasted nuts.
Serve immediately or refrigerate for a few hours to allow the flavors to meld.

Instructions:

Rinse the quinoa under cold water, then add it to a saucepan with 1 1/2 cups water or vegetable broth. Bring to a boil, then reduce the heat to low and simmer, covered, for about 15 minutes until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside to cool.
In a small saucepan, add the cranberries and maple syrup. Cook over medium heat for about 5-7 minutes, stirring occasionally until the cranberries burst and soften, forming a chunky sauce. Remove from heat and let cool.
In a small bowl, whisk together the olive oil, orange zest, orange juice, salt, and pepper until well combined.
In a large bowl, combine the cooked quinoa, cranberry sauce, and fresh parsley. Drizzle the dressing over the top and toss to combine. Top with the toasted nuts.
Serve immediately or refrigerate for a few hours to allow the flavors to meld.

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