I make this same salad with couscous, quinoa or leftover brown rice that needs to be eaten. It’s a great light lunch, especially when served over a bed of greens. It can also be a great side dish for any meat.

To make this #dinnerdoneby9am I fully assemble the salad in the morning, refrigerate all day, then remove from the fridge when serving.

Salad
-1 c dry quinoa, cooked according to package directions
-1/2 cup chopped pecans or walnuts
-1/2 cup dried cranberries
-4 scallions, sliced
-(optional) 2 Tbsp chopped parsley or cilantro

Dressing
-2 Tbsp olive oil
-2 Tbsp red wine vinegar
-1 tsp salt
-2 Tbsp sugar or honey
-1/2 tsp black pepper
-2 Tbsp curry powder
-1 tsp thyme
-1/8 tsp cayenne pepper
-zest and juice of 1 lemon
-zest and juice of 1 orange

In medium bowl whisk together ingredients for the dressing. Add remaining ingredients and toss to combine. Serve, or chill until serving.