Maple Balsamic Quinoia Salad

Maple Balsamic Quinoa Salad

We had this at Enn's house the first summer we were married. I loved it! It became a favorite for me, served with barbecued chicken breast, or my Shelley's Balsamic Chicken.

1 2/3 cup quinoa, rinsed
1/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
1/3 cup pure maple syrup
1 cup dried cranberries
1 cup raw unsalted chopped pecans
4-5 scallions, thinly sliced
1 tsp sea salt, to taste.

1. Cook quinoa according to package directions. Let cool completely.

2. Prepare dressing: In a small bowl whisk the oil, vinegar and maple syrup.

3. Add 3/4 of the prepared dressing to the quinoa.

4. Stir in remaining ingredients (cranberries, pecans, scallions, salt).

5. Refrigerate overnight.

6. Just before serving stir in remaining 1/4 cup of dressing and season with additional salt, if needed.