Serve this nutrient-dense salad with baked wild salmon or roasted chicken for a weekday meal. It also makes a wonderful side dish for Thanksgiving!
Ingredients
Quinoa
1½ cups
black quinoa
2¾ cups
water
1 pinches
sea salt
Salad
2 pounds
sugar pie pumpkin
2 tablespoons
extra virgin olive oil
¼ teaspoons
Herbamare
1 pinches
cinnamon
1 cups
raw pecans
2 cups
diced
shallots
(or red onion)
½ cups
dried cranberries
½ cups
chopped
parsley
Dressing
¼ cups
freshly squeezed
orange juice
¼ cups
extra virgin olive oil
2 tablespoons
champagne vinegar
1 teaspoons
finely grated
orange zest
½ teaspoons
Herbamare
