Brussels Sprouts, Cranberry, Quinoa Salad

Brussels Sprouts, Cranberry, Quinoa Salad

INGREDIENTS:

Salad Ingredients:

1 pound Brussels Sprouts, rinsed and ends trimmed,

then halved lengthwise and thinly sliced crosswise

- use a food processor for slicing or a mandolin

2 cups cooked quinoa (see below)

1 cup dried cranberries

2/3 cup candied pecans

- I buy these in the "salad topper" section of the grocery store

orange vinaigrette (see below)

Orange Vinaigrette:

1/4 cup freshly-squeezed orange juice

1/4 cup blood orange infused olive oil

2 tablespoons apple cider vinegar

pinch of salt

pinch of pepper

DIRECTIONS:

1. Whisk all ingredients for vinaigrette and set aside.

2. Prepare quinoa in pressure cooker:

a. Place 2 cups water in pressure cooker

b. Sprinkle with salt

c. Add 1 cup of quinoa to pressure cooker

d. High Pressure for 3 minutes

e. Natural Pressure release for 10 minutes, then fluff with fork and cool

3. Combine Brussels Sprouts, quinoa, cranberries and pecans to large bowl and toss.

4. Gently pour vinaigrette over salad and toss to coat