Maple Balsamic Quinoa Salad

INGREDIENTS:

• 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 or cherries (TIP: Look for unsweetened or naturally sweetened varieties.)
• 1 cup raw unsalted chopped pecans
• 4 to 5 scallions, thinly sliced
• 1 tsp sea salt, plus additional to taste

INSTRUCTIONS:

1. Cook quinoa according to package directions. Let cool completely.
2. Prepare dressing: In a small bowl, whisk oil, vinegar and maple syrup.
3. Add 3/4 cup dressing to quinoa. Stir in cranberries, pecans, scallions and salt. Refrigerate overnight. Serve cold or at room temperature; just before serving, stir in remaining 1/4 cup dressing and season with salt.