Balsamic Maple Quinoa

I modified this recipe from one of my favorite magazines, Eating Well.

I decided to add some protein, so I threw in some chick peas.  I also decreased the amount of dressing, so if you feel like it is too dry, feel free to increase the amounts.

This really is a delicious dish, cool, and refreshing. Perfect side dish for a barbecue!  The balsamic and maple syrup meld beautifully together, and the cranberries add a nice surprise burst of flavor!

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Ingredients:

1 cup quinoa

1 cup dried cranberries

1 can chick peas, drained and rinsed

1/2 cup green onions/scallions

1 cup pecans, coarsely chopped

1/4 cup maple syrup

1/8 cup balsamic vinegar

1/8 cup olive oil

salt and pepper to taste

Directions:

1. Make quinoa according to package.

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2.  Mix the olive oil, vinegar, maple.

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3. Measure out the rest of the ingredients.

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4. Mix those ingredients into the quinoa.

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5. Add the dressing and mix. Salt and pepper to taste.  Refrigerate the salad overnight. Reserve a little bit of the dressing to pour on the quinoa the day you will  be serving it.

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Serve this salad chilled. This is a great salad to take to a party, serve as a side, or my favorite thing to do was to throw a serving on top of some greens.

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cheers and happy evolving!

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