Cranberry Quinoa Salad

Quinoa is the "in" thing right now, an ancient grain and a nutritional powerhouse.  It might be an acquired taste, but I love it.  This recipe is great as a side dish or to take for lunch.

Packed with "all good things" such as cranberries, pecans, quinoa.

Ingredients:

• 1 cup uncooked quinoa
• 2 cups water
• 1/2 cup dried cranberries
• 1/3 cup finely chopped pecans
• 1/4 cup finely chopped green onions or red onion
• 6 tablespoons fresh orange juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon grated orange zest (optional)
• 1/4 teaspoon salt 

In a medium saucepan, add quinoa and water. Bring to a boil, reduce heat and simmer for 15 minutes. Transfer the quinoa to a bowl and let it cool to room temperature. 

Add the cranberries and pecans. Whisk together the orange juice, olive oil, orange zest, thyme and salt. Pour the dressing over the quinoa. Toss and fluff with a fork. 

Makes 4 servings.

Adapted from Whole Foods recipe.