Cranberry Pecan Quinoa Salad with Honey-Orange Dressing

1.	Preheat oven to 350 degrees F. Place pecans on ungreased baking sheet and toast for 6-8 minutes. Remove from oven and set aside to cool. While they're toasting you can start cooking your quinoa.
2.	To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 2 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes.
3.	To make dressing: Whisk together olive oil, apple cider vinegar, orange juice, orange zest, honey, tumeric, thyme.
4.	Pour the dressing all over quinoa and add cranberries. Stir to combine. Refrigerate for at least 30 minutes to allow flavors to absorb into quinoa.
5.	Add salt and pepper to taste. Before serving fold in toasted pecans. Makes 5 servings; a little over 1/2 cup each.

	1 cup uncooked quinoa
	1/3 cup dried cranberries
	1/3 cup chopped pecans
	1 tablespoon olive oil
	2 teaspoons apple cider vinegar
	1 medium orange, juiced
	zest of 1/2 an orange
	1 tablespoon honey (or sub agave nectar to keep vegan)
	1/2 teaspoon tumeric
	1/2 teaspoon dried thyme
	salt and pepper, to taste