Thanksgiving is a time for scrumptious meals and gratitude, however that doesn’t imply it’s important to compromise on well being! This cranberry quinoa salad is a contemporary twist on the standard heavy sides, providing a burst of vibrant flavors and nourishing substances.
INGREDIENTS
1/2 cup quinoa, rinsed
3/4 cup water
1/4 cup Craisins
1/4 cup chopped pecans
1 Tbsp minced contemporary basil or kale
1 Tbsp balsamic vinegar
2 Tbsp olive oil
Salt
Pepper
Garlic powder
INSTRUCTIONS
Mix the quinoa and water in a pot, carry to a boil, cut back warmth to a simmer, cowl, and cook dinner for quarter-hour. Then take away from warmth, take away the lid, and fluff. For a chilly model, place quinoa within the fridge for 1-2 hours or in a single day.
Add the chopped pecans, Craisins, and basil or kale.
In a separate bowl, mix the balsamic vinegar and olive oil. Add a touch every of salt, pepper, and garlic powder. Combine effectively.
Add the French dressing to the quinoa salad and toss to combine. Serve heat or chilly.
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