This all season salad is perfect for potlucks, a satisfying lunch, or a vegetarian dinner (if you are in to that sort of thing...).
I made a few modifications; subbing freeze dried cranberry slices for craisins, which cuts down significantly on the sweetness, but still adds that great pop of color, and I used almonds instead of pecans, since that is what I had on hand. Like most salads, anything you choose to throw in or omit would work great.
Brussel Sprout Cranberry Quinoa Salad
Recipe modified from Gimme some Oven
2 c. quinoa, cooked
6 oz Brussel sprouts
3/4 c. freeze dried sliced cranberries (or craisins)
1 c. sliced almonds (or pecans)
1/2 orange (1/4 c. juice)
1/4 c. olive oil
1/2 Tbsp. apple cider vinegar
salt and pepper to taste
1 Stevia packet (omit if using craisins)
Wash and trim ends of Brussel sprouts, and thinly slice.
Add all salad ingredients to a large bowl and toss to combine.
Whisk dressing ingredients together and drizzle over salad.
Toss to combine.
Serve cold or at room temperature.